Bagna càuda (meaning "hot dip" or "hot bath" in Piedmontese) is a traditional warm dipping sauce hailing from the Piedmont region of Italy. Historically dating back to the 16th century, it was a celebratory meal for vineyard workers at the end of the grape harvest. The dish is characterized by its rich, pungent base of extra-virgin olive oil, garlic, and salted anchovies, often kept warm at the table in a traditional earthenware pot known as a fujòt fueled by a tea light or candle.

In contemporary dining, bagna càuda remains a cultural symbol of conviviality and shared experience. It is typically served as an appetizer or a main course accompanied by an array of raw and cooked seasonal vegetables—such as cardoons, peppers, cauliflower, and onions—and often paired with robust local red wines like Barbera or Nebbiolo. While the dish has ancient peasant origins, it is now found in both rustic taverns and fine-dining establishments across Italy and in Italian communities worldwide.