BAGNA CAUDA, (BAH/nyah COW/dah) Piedmontese: meaning “hot dip”.  The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. It was served in a large pan for communal sharing.  Great with pasta, pizza, shrimp, steak too!

Ingredients:  Olive Oil, Butter, Anchovies, Garlic, Lemon.  CONTAINS:  Fish and Milk