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Bagna Cauda is an Italian term that actually means 'warm (hot) bath.' It also refers to an appetizer specialty of Piedmont consisting of olive oil, anchovies and garlic, and is used as a warm dip for raw vegetables, and sometimes meat.
Food Reference.com (Since 1999) “The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.” Fernand Point, 1941
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