bagna cauda

/ ˌbɑːnjə ˈkaʊdə /

noun

1. a dip made from garlic, anchovies, butter, and olive oil, usually served hot over a spirit burner, with raw vegetables

Word History and Origins

Origin of bagna cauda¹

from Italian bagno caldo , literally: hot bath

Example Sentences

Bagna cauda, the Piedmontese anchovy-laden dipping sauce, gives crisp cucumber spears a deeply savory edge.

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One of my favorite ways to serve raw vegetables is by embracing this interplay of texture and flavor: labneh with dukkah, bagna cauda with a chilled vegetable platter or a specialty vinegar paired with a dusting of za’atar.

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We gave it an autumnal spin with assorted root vegetables, squash, and bagna cauda.

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You don't have to serve them with the bagna cauda sauce . . . but you really should.

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Pull up a shaded chair to enjoy Saffron Mediterranean Kitchen‘s wood-grilled octopus bagna cauda or sweet-onion-flecked kibbeh nayyeh, and the Penn Cove mussels in French Brasserie Four‘s moules frites.

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