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History of the dish
Italy / France
- Origin
- Italy / France
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Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da]; lit. 'hot dip' or 'hot gravy'), also spelled bagna caouda in Alpes-Maritimes, is a hot dish made with garlic, anchovies, red wine, and extra virgin olive oil, typical of Lower Piedmont , a geographical region of Piedmont, Italy, and Provence, France.
Excerpt from the Wikipedia article “Bagna càuda” · version used · CC BY-SA 4.0
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