Bagna Cauda (literally translated as "hot bath") is an Earth dish. A type of "Italian fondue", it is made from olive oil, butter, garlic and anchovies, originating from Piedmont in north western Italy. The dish is eaten by dipping bread and/or raw, boiled or roasted vegetables into a heated pot of Bagna Cauda.
Bagna Cauda was Alfredo Garibaldi's speciality and he used to cook it every year for his son Michael's birthday. After his father's passing, Michael would keep up the tradition of cooking his father's recipe for Bagna Cauda.