Bagna Càuda
Bagna Càuda is a warm, savory dip from the Piedmont region of northwestern Italy, traditionally served during the colder months. It's made by slowly simmering garlic, anchovies, and olive oil (and sometimes butter) into a rich, flavorful sauce, which is then used for dipping an array of fresh and cooked vegetables.
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🍽️ Nutrition at a glance
This dish is high in healthy fats from olive oil and protein from the anchovies, with minimal carbohydrates. It provides a good dose of omega-3 fatty acids, iron, and calcium, and a typical serving can range from 200 to 300 calories, depending heavily on the oil-to-vegetable ratio.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 4.5 g |
| Carbs | 8 g |
| Fat | 42 g |
| Fiber | 2.5 g |
| Sugar | 3 g |
| Sodium | 1200 mg |
| Potassium | 350 mg |
| Calcium | 80 mg |
| Iron | 1.5 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 10 mg |
| Vitamin E | 4 mg |
| Vitamin K | 30 mcg |
| Magnesium | 25 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Bagna Càuda is a classic example of 'cucina povera' (peasant cooking), transforming simple, preserved ingredients like garlic and anchovies into a communal feast. Its unique serving method, often kept warm in a special terracotta pot called a 'fujot' over a small flame, makes it a social centerpiece for gatherings.
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AI estimate may be inaccurate · Terms