Not exactly sure if it's spelled correctly.

Just wondered if anyone can tell us the origins of Bunacalda?

I'm referring to the "dip" made from garlic, butter, anchovies...for dipping
vegetables in.
Think it's Italian, but not sure.

Not exactly sure if it's spelled correctly.

Just wondered if anyone can tell us the origins of Bunacalda?

I'm referring to the "dip" made from garlic, butter, anchovies...for dipping
vegetables in.
Think it's Italian, but not sure.

It's Bagna Cauda, and is originally from the Piemonte region in Italy. It's
traditionally used as a dip for regional veggies such as cabbage, peppers,
fennel, cauliflower... lots of veggies go great with it though, as does crusty
country bread.

Suz

When I was up at Moose Days in Roslyn Washington, I got the Roslyn Cookbook.
It has a number of recipes for Bagna Cauda. Soon as I find it again, I'll
post a few......(Moose Days is a gathering of folks who *love* "Northern
Exposure", and the CB had some of those recipes as well....) Eric

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It also had the origins as well. I'll copy them here....

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Chris wrote:

Not exactly sure if it's spelled correctly.

Just wondered if anyone can tell us the origins of Bunacalda?

I'm referring to the "dip" made from garlic, butter, anchovies...for dipping
vegetables in.
Think it's Italian, but not sure.

There are several variant spellings since it comes from regions where
dialects differ from Tuscan. My grandparents called it "bagna caoda"
but our neighbors called it "bagna calda." It means "warm bath."

Ours was formulated with butter, olive oil, mashed anchovies and
garlic. Warmed, never boiled, and never even to the stage where it
steamed. I've seen some with cream in them, and others without the
olive oil. I had one that was sweet for dipping fruit in, but I must
admit I hated it. Tasted like greasy fruit. I suspect it was an
original with that chef.

Northern Italian, most popularly in the Piedmont region. We used to
dip veggies into it, but also bread. We dressed pasta with the oil
blend and used it as a "sauce" for grilled chicken and fish. Chilled,
it solidifies and we used it as a spread on bread as a kind of garlic
bread.

Pastorio