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bagna cauda

hot garlic dip

Popular on both the French and Italian sides of the Maritime Alps, bagna càuda (‘hot sauce’) is a dip made with butter or milk, olive oil, garlic, and anchovies; some add a hard boiled egg cut in tiny bits.

It's served in heated bowls (traditionally in a fondue-like pot in the centre of the table, although now in restaurants you are more likely to get an individual bowl), for dipping raw, roasted or boiled vegetables such as artichoke hearts, celery, cauliflower, fennel, Belgian endive, sweet peppers and zucchini, with a chunk of bread to collect the juices.

It’s a popular dish at Christmas, using parboiled winter vegetables.

Provence-Alpes-Côte d’Azur


Text © Dana Facaros

Image by yoppy