Chris wrote:

> Not exactly sure if it's spelled correctly.
>
> Just wondered if anyone can tell us the origins of Bunacalda?
>
> I'm referring to the "dip" made from garlic, butter, anchovies...for dipping
> vegetables in.
> Think it's Italian, but not sure.

There are several variant spellings since it comes from regions where
dialects differ from Tuscan. My grandparents called it "bagna caoda"
but our neighbors called it "bagna calda." It means "warm bath."

Ours was formulated with butter, olive oil, mashed anchovies and
garlic. Warmed, never boiled, and never even to the stage where it
steamed. I've seen some with cream in them, and others without the
olive oil. I had one that was sweet for dipping fruit in, but I must
admit I hated it. Tasted like greasy fruit. I suspect it was an
original with that chef.

Northern Italian, most popularly in the Piedmont region. We used to
dip veggies into it, but also bread. We dressed pasta with the oil
blend and used it as a "sauce" for grilled chicken and fish. Chilled,
it solidifies and we used it as a spread on bread as a kind of garlic
bread.

Pastorio