Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning “hot dip”), is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.
