Bagna càuda
bagna cauda, bagna caoda
Bagna càuda (piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip", "hot gravy") 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.
Source: Wikipedia
