bagna cauda
[ BAHN-yah KOW-dah ]
This specialty of Piedmont, Italy, is a sauce made of olive oil, butter, garlic and anchovies. It's served warm as an appetizer with raw vegetables for dipping. The term comes from bagno caldo, Italian for "hot bath."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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