Bagna càua, (from the Piedmontese "hot sauce", bagna caôda, etymologically related to Italian bagno, meaning "bath") is a warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, walnut or olive oil, butter, and sometimes cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.