Bagna càuda

Bagna Càuda
Bagna Càuda is kept hot by a small heat source below the dish.
Type Dip
Place of origin Italy
Region or state Piedmont
Associated national cuisine Italian
Main ingredients Garlic, anchovies, olive oil, butter

Bagna Càuda (Italian: [ˈbaɲɲa ˈkauda]; Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip"),[1] sometimes called bagna calda (influenced by Italian), is a hot dish from Piedmont, Italy that dates to the 16th century. 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.

Overview

Bagna Càuda is a hot dish and dipping sauce in Italian cuisine that is used to dip vegetables in.[2][3] It is prepared using olive oil, melted butter, and chopped anchovies, basil and garlic.[2][3] Additional ingredients sometimes used include truffle and salt.[2] 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.[2]

Bagna Càuda originates from and has been described as "unique to" Piedmont, Italy, a region in northwest Italy, and has been a part of Piedmont cuisine since the 16th century.[2][4] In Piedmont, cardoon (edible thistle) is often dipped in the sauce.[2] Additional foods used to dip into it include cabbage, celery, carrots, artichoke, peppers, fennel and breads.[2][5] It is sometimes served as an appetizer.[6][7]

It is also a popular winter dish in central Argentina[8][9] and prevalent in Clinton, Indiana, United States.[10] Around 75% of Italians that immigrated to Argentina between 1876 and 1895 were from northern and central Italy.[11] Many Italian immigrants in Clinton, Indiana were from the Piedmont and Veneto regions of northern Italy.[12]

Etymology

A preparation of bagna calda

The name bagna càuda, alternatively spelled bagna caôda or bagnacauda, is etymologically related to the Italian roots of bagno, meaning "bath", and caldo, meaning "hot".

History

In the past walnut or hazelnut oil would have been used.[13] Sometimes, truffles are used in versions around Alba, Piedmont, Italy.[14] It is traditionally eaten during the autumn and winter months, particularly at Christmas and New Year's, and must be served hot, as the name suggests.

Similar dishes

Pinzimonio is a similar dipping sauce prepared using olive oil, wine vinegar, salt and pepper that is served with raw vegetables.[4][15] It is typically served cold.[16]

See also

References

  1. ↑ Lo Zingarelli 2008, s.v.
  2. 1 2 3 4 5 6 7 Root, W. (1992). The Food of Italy. Vintage Books. pp. 319–320. ISBN 978-0-679-73896-1. Retrieved January 4, 2018.
  3. 1 2 Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 44. ISBN 978-1-57958-057-5. Retrieved January 4, 2018.
  4. 1 2 Western Pennsylvania History. Historical Society of Western Pennsylvania. 1999. p. 167. Retrieved January 4, 2018.
  5. ↑ Los Angeles Magazine. Los Angeles Magazine. 2008. p. 114. Retrieved January 4, 2018.
  6. ↑ Buckley, Chris (November 27, 2012). "Iconic Charleroi eatery – Rego's – changes hands". TribLIVE.com. Retrieved January 4, 2018.
  7. ↑ Waters, A.L. (2014). Chez Panisse Cafe Cookbook. Chez Panisse (in French). HarperCollins. p. 16. ISBN 978-0-06-235400-6. Retrieved January 4, 2018.
  8. ↑ McCloskey, E.; Ainsley, R.; Eder, T. (2011). Argentina: The Bradt Travel Guide. Bradt Guides. Bradt Travel Guides. p. 388. ISBN 978-1-84162-351-1. Retrieved January 4, 2018.
  9. ↑ Books, Madison; Andrews McMeel Publishing, LLC; Kummer, C. (2007). 1001 Foods To Die For (in German). Andrews McMeel Publishing. p. 16. ISBN 978-0-7407-7043-2. Retrieved January 4, 2018.
  10. ↑ Zelinsky, Wilbur (2001). The Enigma of Ethnicity: Another American Dilemma. NONE Series. University of Iowa Press. p. 120. ISBN 978-1-58729-339-9. Retrieved January 4, 2018.
  11. ↑ Aliano, D. (2012). Mussolini's National Project in Argentina. The Fairleigh Dickinson University Press Series in Italian Studies. Fairleigh Dickinson University Press. p. 54. ISBN 978-1-61147-577-7. Retrieved January 4, 2018.
  12. ↑ Calvitto, C. (2007). Searching for Italy in America's Rural Heartland. Vantage Press. p. 2. ISBN 978-0-533-15737-2. Retrieved January 4, 2018.
  13. ↑ Paolo Massobrio, ‘Il rito della Bagnacauda’, a+, December 2004.
  14. ↑ Hesser, Amanda (November 5, 2009). "Bagna Cauda, 1960". New York Times. p. MM20, New York edition. Retrieved March 8, 2010.
  15. ↑ Darrow, D.; Maresca, T. (2012). The Seasons of the Italian Kitchen. Grove/Atlantic, Incorporated. p. pt185. ISBN 978-0-8021-9341-4. Retrieved January 4, 2018.
  16. ↑ Vivian, C.; Sansone, V.P. (2011). Tuscan-American Kitchen, A (in German). Pelican Pub. Company. p. 93. ISBN 978-1-58980-906-2. Retrieved January 4, 2018.
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