Bagna càuda

Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip", "hot gravy")[1] is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.[2]

Bagna càuda
Bagna càuda is kept hot by a small heat source below the dish.
TypeDip
Place of originItaly
Region or statePiedmont
Associated national cuisineItalian
Main ingredientsGarlic, anchovies, olive oil

Overview

Bagna càuda is a hot dish and dipping sauce in Italian cuisine that is used to dip vegetables in.[3][4] It is prepared using olive oil, chopped anchovies and garlic.[3][4] Additional ingredients sometimes used include truffle and salt.[3] 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.[3]

Bagna càuda originates from and has been described as "unique to" Piedmont, a Northwest Italy region, and has been a part of Piedmontese cuisine since the 16th century.[3][5] In Piedmont, cardoon (edible thistle) is often dipped in the sauce.[3] Additional foods used to dip into it include cabbage, celery, carrots, artichoke, peppers, fennel and breads.[3][6] It is sometimes served as an appetizer.[7][8]

It is also a popular winter dish in central Argentina[9][10] and prevalent in Clinton, Indiana, Rock Springs, Wyoming, and Benld, Illinois, United States,[11] as there were many northern Italian immigrants to those places.[12]

A preparation of bagna càuda

History

In the past walnut or hazelnut oil would have been used.[13] Sometimes, truffles are used in versions around Alba, Piedmont, Italy.[14] 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.[5][15] It is typically served cold.[16]

See also

References
  1. "bagna". Grande Dizionario Piemontese Olivetti. Retrieved 24 January 2021.
  2. La Cucina Italiana 2008, s.v.
  3. Root, W. (1992). The Food of Italy. Vintage Books. pp. 319–320. ISBN 978-0-679-73896-1. Retrieved January 4, 2018.
  4. Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 44. ISBN 978-1-57958-057-5. Retrieved January 4, 2018.
  5. Western Pennsylvania History. Historical Society of Western Pennsylvania. 1999. p. 167. Retrieved January 4, 2018.
  6. Los Angeles Magazine. Los Angeles Magazine. 2008. p. 114. Retrieved January 4, 2018.
  7. Buckley, Chris (November 27, 2012). "Iconic Charleroi eatery – Rego's – changes hands". TribLIVE.com. Retrieved January 4, 2018.
  8. Waters, A.L. (2014). Chez Panisse Cafe Cookbook. Chez Panisse (in French). HarperCollins. p. 16. ISBN 978-0-06-235400-6. Retrieved January 4, 2018.
  9. McCloskey, E.; Ainsley, R.; Eder, T. (2011). Argentina: The Bradt Travel Guide. Bradt Guides. Bradt Travel Guides. p. 388. ISBN 978-1-84162-351-1. Retrieved January 4, 2018.
  10. Books, Madison; Andrews McMeel Publishing, LLC; Kummer, C. (2007). 1001 Foods To Die For (in German). Andrews McMeel Publishing. p. 16. ISBN 978-0-7407-7043-2. Retrieved January 4, 2018.
  11. Zelinsky, Wilbur (2001). The Enigma of Ethnicity: Another American Dilemma. NONE Series. University of Iowa Press. p. 120. ISBN 978-1-58729-339-9. Retrieved January 4, 2018.
  12. Calvitto, C. (2007). Searching for Italy in America's Rural Heartland. Vantage Press. p. 2. ISBN 978-0-533-15737-2. Retrieved January 4, 2018.
  13. Paolo Massobrio, ‘Il rito della Bagnacauda’ Archived July 22, 2011, at the Wayback Machine, a+, December 2004.
  14. Hesser, Amanda (November 5, 2009). "Bagna Cauda, 1960". New York Times. p. MM20, New York edition. Retrieved March 8, 2010.
  15. Darrow, D.; Maresca, T. (2012). The Seasons of the Italian Kitchen. Grove/Atlantic, Incorporated. p. pt185. ISBN 978-0-8021-9341-4. Retrieved January 4, 2018.
  16. Vivian, C.; Sansone, V.P. (2011). Tuscan-American Kitchen, A (in German). Pelican Pub. Company. p. 93. ISBN 978-1-58980-906-2. Retrieved January 4, 2018.
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