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Hailing from the Piedmont in northern Italy, bagna càuda is a warm dip traditionally made from olive oil, butter, garlic, and anchovies and served with raw vegetables as an appetizer. Here, we top cooked vegetables with our own <a href="/recipes/bagna-cauda-foam">Bagna Càuda Foam</a> and sprinkle pumpernickel bread crumbs on top for crunch. Light yet packed with flavor, it’s a fun spin on a classic Italian dish.