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Bagna càuda (, meaning "hot dip", "hot gravy") is a hot dish made from garlic and anchovies, originating in
‘Il rito della Bagnacauda’
, ''a+'', December 2004. Sometimes,
Piedmont
it, Piemontese
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, Italy, during the 16th century. The dish is served and consumed in a manner similar to fondue
Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promote ...
, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.
Overview
Bagna càuda is a hot dish anddipping sauce
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chi ...
in Italian cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
that is used to dip vegetables in. It is prepared using olive oil, chopped anchovies and garlic. Additional ingredients sometimes used include truffle and salt. Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a serving table using a heat source such as a candle or burner.
Bagna càuda originates from and has been described as "unique to" Piedmont
it, Piemontese
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, a Northwest Italy region, and has been a part of Piedmontese cuisine since the 16th century. In Piedmont, cardoon
The cardoon, ''Cynara cardunculus'' (), also called the artichoke thistle, is a thistle in the family Asteraceae. It is a naturally occurring species that also has many cultivated forms, including the globe artichoke. It is native to the wester ...
(edible thistle) is often dipped in the sauce. Additional foods used to dip into it include cabbage, celery, carrots, Jerusalem artichoke, peppers, fennel and breads. It is sometimes served as an appetizer
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...
.
It is also a popular winter dish in central Argentina
Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...
and prevalent in Clinton, Indiana
Clinton is a city in Clinton Township, Vermillion County, Indiana, Clinton Township, Vermillion County, Indiana, Vermillion County, in the U.S. state of Indiana. The population was 4,893 at the 2010 census.
History
The city was established in 18 ...
, Rock Springs, Wyoming
Rock Springs is a city in Sweetwater County, Wyoming, United States. The population was 23,036 at the 2010 census, making it the fifth most populated city in the state of Wyoming, and the most populous city in Sweetwater County. Rock Springs is ...
, and Benld, Illinois
Benld is a city in Macoupin County, Illinois, United States. The population was 1,464 at the 2020 census, down from 1,556 in 2010. It is located in the Metro-East portion of the Greater St. Louis metropolitan area.
''Benld'' was declared the " ...
, United States, as there were many northern Italian immigrants to those places. Bagna càuda was also prepared in the coal-mining community of Madison County, Illinois (including Collinsville, Edwardsville, and Maryville, Illinois), due to the numerous Italian immigrants that came there to work in the mines.
History
In the pastwalnut
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''.
Although culinarily considered a "nut" and used as such, it is not a true ...
or hazelnut
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according t ...
oil would have been used.Paolo Massobrio‘Il rito della Bagnacauda’
, ''a+'', December 2004. Sometimes,
truffle
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziz ...
s are used in versions around Alba, Piedmont
Alba ( pms, label=Piedmontese, Arba; la, Alba Pompeia) is a town and ''comune'' of Piedmont, Italy, in the Province of Cuneo. It is one of the main cities in the UNESCO World Heritage Site of Vineyard Landscape of Piedmont: Langhe-Roero and M ...
, Italy. It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year's, and must be served hot, as the name suggests.
Similar dishes
''Pinzimonio'' is a similar dipping sauce prepared using olive oil, wine vinegar, salt and pepper that is served with raw vegetables. It is typically served cold.See also
*List of Italian dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancien ...
* List of dips
* List of garlic dishes
This is a list of garlic dishes, comprising dishes and foods that use garlic as a main ingredient. Garlic is a species in the onion genus, ''Allium''. Its close relatives include the onion, shallot, leek, chive, and '' Chinese onion''. Garlic i ...
* List of hors d'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part ...
References
External links
* * {{DEFAULTSORT:Bagna cauda Cuisine of Piedmont Italian cuisine Dips (food) Anchovy dishes Fish sauces Garlic dishes