Bagna Cauda, (BAH/nyah COW/dah) Piedmontese: meaning “hot dip”.
The dish is eaten by dipping raw, boiled, or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. It was served in a large pan for communal sharing. Try it over pasta, on salad and focaccia too!
Oil, Vegetable, Butter Unsalted, European Anchovies Canned In Oil Drained, Garlic, Lemon Juice
Contains Fish & Milk
4.0 oz Jar