My parents have recently discovered Bagna Cauda in Terre Haute, Indiana and keep raving about how great it is. In fact, they now get it as take out to have at home.
My understanding is that it is a soup (early in the evening) and a dip later in the evening as it boils down. It is made with olive oil, butter, garlic and anchovies.
I've never had it, but would like to try it.
Anyone know where to get this in Chicago?
Updated 10 days ago | 25
Updated 5 hours ago | 8
Updated 3 days ago | 38
Updated 6 days ago | 89
Updated 10 hours ago | 11