Bagna càuda, which translates to "hot bath" in Italian, is a warm omaggio (thanks, Anna) originating in the Piedmont of Italy, where it was a peasant meal among wine farmers and vineyard workers. It was often prepared and consumed outdoors during cold harvests or to celebrate the production of new vintages.
Its origins are tied to the salt trade routes from Provence through the Alps. In the Middle Ages, salt was heavily taxed, so traders reportedly hid it in barrels under layers of anchovies to evade duties.
Ingredients
- 3 heads fresh garlic, peeled and thinly sliced
- 1 jar Ortiz anchovy fillets in olive oil, drained, and chopped
- ¾ cup high-quality extra-virgin olive oil
- 6 tablespoons unsalted butter, cut into small cubes
- a shot of bold, dry red wine
- 3-finger pinch inch of red pepper flakes
- black pepper to taste
- chunks of crusty sourdough, salami, pecorino, raw cabbage
Instructions
- Combine the olive oil and garlic in a cold saucepan or skillet. Turn the heat to the lowest setting possible.
- Cook gently for 10–12 minutes. The garlic should soften and become fragrant but must not brown or fry, which would make the sauce bitter.
- Add the chopped anchovies. Stir continuously for 5–10 minutes, using a wooden spoon to mash them against the side of the pan until they completely melt into a paste.
- Emulsify the butter one piece at a time until melted and the sauce looks creamy.
- Transfer immediately to a warming dish to keep the sauce from congealing.
- Dunk bread, salami, cheese, veggies into the mélange and repeat as needed

































