Bagna Cauda Recipe

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   ["Written by Marion Cunningham.", "Ms Cunningham writes ""Bagna Cauda, that means warm bath, is a classic sauce from Piedmont, Italy.", "It is usually kept warm in a pot over a flame, but it can be presented at the table in a serving dish or possibly in individual small bowls without the flame....Raw vegetables cut into bite-size pcs are speared on a long prong like fork and held in the warm sauce for a few seconds...In Italy,the most common vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and sweet peppers, but any vegetable which is good to eat raw will work fine....""

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