Photos

Bagna càuda, (from the Piedmontese "hot sauce", alternatively written bagna caôda, etymologically related to Italian root bagn-, meaning "wet") is a warm dip typical of Piedmont, Italy.
The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream.

The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions.
It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.

Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).

The image was took in Orta San Giulio, on the shore of the omonymous lake in the small tiny centre.
We had a good lunch in this small "trattoria", Bagna Cauda, Salsicce col Barolo (sausages deep boiled with red wine, onions and garlic) and excellent piedmont wines