Bagna càuda (“hot bath”) is the name of a hot dipping sauce typical of the lower Piedmont region. It is made with red wine, anchovies, garlic, and EVOO and consumed in a similar manner to fondue.  Raw or cooked vegetables, such as cardoon, cabbage, celery, carrots, artichokes or fennel can all be used for dipping, while the bagna càuda is kept warm on a candle or burner. Buon appetito!