Bagna Cauda

Hot Dip with Garlic and Anchovies

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

Bagna Cauda, which means “warm bath,” is a classic winter recipe from Piemonte. Olive oil is simmered with anchovy, garlic, and wine, melding the ingredients into a pungent, light-brown dip. Bagna Cauda is eaten warm, with locally grown vegetables—traditionally cardoons, fennel, peppers, celery, and carrots, among other choices—which are served raw, grilled, or roasted. (Pinzimonio, called bagné ‘nt l’euli in Piemonte and cazzimperio in the south of Italy,