This exquisite product (literally hot sauce) is a traditional Piedmontese condiment that dates back to the medieval era, where peasants created a rustic dish with a strong flavor to contrast with everyday food. The precious garlic, salted anchovy, and olive oil created a convivial winter season dish. Bagna cauda is generally served with traditional Piedmontese vegetables such as peppers, cardoons, cabbages, radicchio, leeks, carrots, Jerusalem artichokes, and salads with steamed potatoes, onions, and baked red beets, roasted peppers, and boiled cauliflower. It is also an excellent condiment for spaghetti, hard-boiled eggs, and scrambled eggs.