Bagna cauda, meaning hot bath, is a warm dip from Piedmont in north-west Italy, made by slowly melting anchovies and garlic into olive oil and butter. It is set in the middle of the table and kept warm, so everyone dips raw and cooked autumn vegetables into its rich, savoury pool.
Bagna cauda, meaning hot bath, is a warm dip from Piedmont in north-west Italy, made by slowly melting anchovies and garlic into olive oil and butter. It is set in the middle of the table and kept warm, so everyone dips raw and cooked autumn vegetables into its rich, savoury pool.
Bagna cauda, meaning hot bath, is a warm dip from Piedmont in north-west Italy, made by slowly melting anchovies and garlic into olive oil and butter. It is set in the middle of the table and kept warm, so everyone dips raw and cooked autumn vegetables into its rich, savoury pool.
Bagna cauda, meaning hot bath, is a warm dip from Piedmont in north-west Italy, made by slowly melting anchovies and garlic into olive oil and butter. It is set in the middle of the table and kept warm, so everyone dips raw and cooked autumn vegetables into its rich, savoury pool.
Bagna cauda, meaning hot bath, is a warm dip from Piedmont in north-west Italy, made by slowly melting anchovies and garlic into olive oil and butter. It is set in the middle of the table and kept warm, so everyone dips raw and cooked autumn vegetables into its rich, savoury pool.
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