Bagna càuda

The Piedmontese bagna càuda, also spelled bagna caôda (lit. hot bath), is a dip made with garlic, anchovies, and olive oil, typically served with the so-called pinzimonio di verdure, an assortment of raw, boiled, or roasted vegetables; most often fennel, artichokes, peppers, and carrots, but some recipes suggest even cauliflower, celery, onions, and cucumber.

This fragrant Italian dip is sometimes made with the addition of milk, cream, butter, or walnut oil, and it’s traditionally prepared during autumn and winter months, particularly around Christmas and New Year's. In Piedmont, bagna càuda used to be dished out in peila, a big pan placed at the center of the table for communal sharing, while today it's been spruced up and comes served in fojòt, a type of an individual fondue pot made of terra cotta.

Bagna càuda is believed to be the dish of friendship that's best consumed on a cold evening, by candlelight, surrounded by friends and family.