Studio : Paderno World Cuisine

Publisher : Paderno World Cuisine

Binding : Kitchen

Product Description
Bagna cauda is a warm dip made of olive oil, butter, garlic and anchovies that is native to the Piedmont region of Italy. Primarily consumed during fall and winter, the dip is served in individual dishes with a heat source, such as a tea light or votive, underneath in order to keep it hot, and served with a variety of raw or cooked vegetables.
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