Bagna Cauda: What is this Stuff?

In the Italian language “bagna cauda,” means hot or warm bath. Bagna cauda is an Italian dip that originated in Piedmont, Italy, and is made using olive oil, garlic and anchovies and served warm, usually with fresh breads or uncooked vegetables. Many variations of the dip can be found throughout Italy and how the dip is made can be influenced by the foods found in any particular region.

Bagna cauda is considered to be an Italian comfort food and is usually served during the autumn and winter months. The traditional Italian appetizer is usually served communally in a large pan in the middle of the table and comes with vegetables for dipping. The vegetables that are usually served with the dip include zucchini, cauliflower, endive, sweet peppers, cucumber, cabbage and fennel. The vegetables are always served raw, which adds a nice crunch to the contrast to the silky smoothness of the dish.

Bagna cauda is generally not familiar to those outside of Italy, and is still unknown in many parts of the United States. Just like in Italy, it is as much a regional dish in the United States and the ingredients can vary depending on which part of the country it is made. Throughout history, bagna cauda has come to exist by using a variety of different local and foreign ingredients and has since become a distinctive dish which is traditionally served during holiday feasts and for other special occasions.

Bagna cauda in St. Louis, Missouri comes in two completely different types. The traditional version which made with olive oil, while the other nontraditional version includes butter and heavy cream mixed in with the garlic, olive oil and anchovies. The dish is not only served with traditional Italian vegetables for dipping, but many restaurants in the area also serve pieces of crusty bread on the side.

Many can find the delicious dip served in numerous Italian restaurants, bars and family dinner tables during the Christmas holidays and of course during football season in and around the St. Louis area. Bagna cauda is sometimes just called “bagna” in and around Saint Louis. The dip just like salsa and tortilla chips in the Southwestern areas of the United States is a family favorite.

Many of us have fond childhood memories of family members making this aromatic dip and filling our bellies with this warm comfort food on a cold night. Holidays and family get-togethers would not be the same without a pan or fondue pot filled with this traditional Italian dip. No matter if one comes from an Italian family or loves trying unique dishes, bagna cauda will soon become a favorite dip to share with family and friends.