Bagna càuda, the typical autumn and winter dishes

Is a warm dip typical of Piedmont,north region of italy, is served and consumated in a manner like to fondue

Bagna càuda, is a warm dip typical of Piedmont, Italy. The dish, which is served and consumated in a manner like to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name indicates.

In the beginning, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in someone pots; the fojòt, a type of fondue pot traditionally made of terra cotta.