Bagna cauda (which translates literally to “hot bath”) is a sauce made with anchovies, garlic, olive oil, milk, and sometimes with butter. Traditionally, bagna cauda is served with raw or lightly cooked vegetables as an antipasto. The sauce is specialty of Piemonte where, fennel, cardoons, radishes, cauliflower, white cabbage and red peppers are often the vegetables of choice (depending on the season). The bitterness of the vegetables counterbalances the tanginess of the sauce.
To keep the sauce hot, it’s sometimes served over a flame.