On Tue 14 Oct 2008 04:36:37p, Dimitri told us...

> bagna cauda
> [BAHN-yah KOW-dah]
> This specialty of Piedmont, Italy, is a sauce made of olive oil, butter,
> garlic and anchovies. It's served warm as an appetizer with raw
vegetables
> for dipping. The term comes from bagno caldo , Italian for "hot bath."
> ¸ Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> bagna cauda
> Bon App‚tit | December 1992
>

Except that this was not served even warm. It was slightly chilled or at
room temperature, and the celery was in the dressing, not to be dipped in.
Perhaps still related.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
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