Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da]; lit. 'hot dip' or 'hot gravy'), also spelled bagna caouda in Alpes-Maritimes, is a hot dish made with garlic, anchovies, red wine, and extra virgin olive oil, typical of Lower Piedmont, a geographical region of Piedmont, Italy, and Provence, France. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it. Pinzimonio is a similar Italian dipping sauce.
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👉 Bagna càuda in the context of Pinzimonio
Pinzimonio is an Italian dipping sauce made with olive oil, salt, pepper, and occasionally wine vinegar, which is served with raw vegetables (crudités) typically cold. It is used similarly to bagna càuda, but is simpler and served cold.
Pinzimonio is popular in the area around Rome, with preparations sometimes including lemon juice. The sauce is served in small cups, one per diner. In the summer, it eaten as antipasto. The sauce is also popular in Tuscany. Vegetables eaten with pinzimonio include baby artichokes, celery, endives, fennel, and sweet capsicum. During the Renaissance, fruit and vegetables were used in banquets as decoration. Over time, a practice developed where the produce was dipped in the sauces of the dishes they decorated, and by the 19th century the dip was replaced with olive oil. The name is a blend of pinzare ('staple') and matrimonio ('wedding'). In areas of southern and central Italy (including Rome), it is known as cazzimperio.
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Bagna càuda in the context of Crudités
Crudités (/ˈkruːdɪteɪ(z)/, French: [kʁydite]) are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, radish, fennel, baby corn, and asparagus spears. Sauces used for dipping include bagna càuda and pinzimonio.
Crudités means "raw things", from Middle French crudité (14c.), from Latin cruditatem (nominative cruditas), from crudus "rough; not cooked, raw, bloody". The term was first used in English c. 1960.