Bagna càuda

Hot dish made from garlic and anchovies

Bagna càuda, also spelled bagna caouda in Alpes-Maritimes, is a hot dish made with garlic and anchovies, typical of Lower Piedmont, a geographical region of Piedmont, Italy, and Provence, France. 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.

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