A traditional dish from Piemonte with garlic, extra virgin olive oil and anchovies which, sometimes, can also be added to butter, cream and chopped nuts depending on personal taste, Bagna cauda (literally hot sauce) is consumed traditionally during the fall and winter during the harvest, so that one of the legends about his birth just want it to be prepared for harvesters to remove the sweet smell, often almost nauseating, crushed grapes. A delicacy that is dipping tasted various kinds of seasonal vegetables such as squash, onions, baked, raw or cooked peppers, raw cabbage, Jerusalem artichokes, beets, steamed and many more. To enhance the flavor of Bagna cauda accompanied by a full-bodied red wines such as Barbera, Nebbiolo, Barbaresco or Dolcetto, typical local wines. A very common variant that goes back to the ancient family of Piedmont Robasto Fumero and the preparation is to add the cream to make the sauce even more pleasant and harmonious. You can combine this dish to another very famous Piedmontese like polenta. Note also that bathes càuda is very popular in Argentina under the name of bañacauda, spread by several Piedmont emigrated to South America.