Bagna càuda means "hot bath" in Italian.

It's the name of a convivial dish from the Piedmont region of Italy that dates back to the 16th century, in which a "bath" of olive oil, butter, mashed garlic and anchovy fillets (plus white truffles if you're in Italy and they are in season) is heated up and used as a fondue-like dip for raw vegetables.

Bagna càuda can include fennel, celery, peppers, cauliflower, cabbage, radishes, artichokes, cardoons and pretty much any other vegetable that strikes your fancy.