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| Definition Of: |
Bagna cauda
BAH-gnah-COW-dah Literally translated, "hot bath", this is a typical sauce of Piedmont, made with minced garlic, anchovies, olive oil and unsalted butter, melted and kept hot at the table in a fondue pot. Raw vegetables like radishes, peppers, cabbage, carrots, and cardoons... For more click here
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Local Cuisine INDEX:
List of Terms: Terms beginning with "A", Page 1 |
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1 2 3 A: Page 1 of 3.
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