Mongetto Bagna Cauda (120g)

"Mongetto Bagna Cauda" is a robust, garlicky, and anchovy-based sauce from northern Italy in the Piedmont region, served warm, and used for dipping raw or cooked vegetables and bread. The "hot bath" ("bagna cauda") is a flavorful, umami-rich dip with a salty flavor, and is a classic communal dish.   The warm sauce is served in a pot with a heat source underneath to keep it warm, similar to a fondue pot.  It's meant to be eaten by dipping various items into it, such as crusty bread or croutons raw or cooked vegetables like bell peppers, cauliflower, celery, fennel, and potatoes.  It's designed to be a shared appetizer or even a full meal, especially when served with a variety of dipping items.