Bagna Cauda (from the Piedmontese bagna caôda, "hot sauce", etymologically related to Italian http://it.wikipedia.org/wiki/Bagno bagno, meaning "bath") is a warm dip for bread, boiled vegetables (especially cardoons), and roasted peppers, which is native to Northern Italy in the Piedmont. It is also eaten over pasta (preferably penne) and on polenta. The dish is traditionally made with olive oil, butter, anchovies and garlic.