Bagna càuda

Bagna càuda , also spelled bagna caouda in Alpes-Maritimes, is a hot dish made with garlic and anchovies, typical of Lower Piedmont, a geographical region of Piedmont, Italy, and Provence, France. 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. Bagna càuda is a hot dish and dipping sauce in Piedmontese and Provençal cuisine 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. Cardoon (edible thistle) is often dipped in the sauce. Additional foods used to dip into it include cabbage, celery, carrot, Jerusalem artichoke, pepper, fennel, and bread. It is sometimes served as an appetizer.

Source: Wikipedia