Bagna Cauda

A classic Piedmontese dish of warm olive oil loaded with garlic and anchovies.

Literally translated as “hot bath,” this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve …

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Bagna Cauda




  1. In a small bowl, mash the anchovy fillets with a fork until they form a paste.

  2. In a fondue pot or small saucepan, combine the minced garlic, olive oil, and butter. Heat over low heat until the butter melts and the mixture is warm.

  3. Add the anchovy paste to the pot and stir well to combine.

  4. Arrange the prepared vegetables on a platter and serve alongside the warm Bagna Càuda sauce for dipping.


Some interesting facts:
-  Origin: Piedmont
-  Bagna Càuda is a hot dip made with garlic, anchovies, olive oil, and butter. It is traditionally served with a variety of raw and cooked vegetables.

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