If you are looking for some exotic sauces for your next brunch spread that has a spread of Italian recipes, then you must try the Italian bagna cauda. This condiment translates to hot sauce, with bagna refers to sauce and cauda meaning hot, in the Piedmontese dialect, from the northwest Italian region of Piedmont. This condiment is used to as a dipping sauce for bread and raw vegetables. The dip is a a robust mix of anchovies and garlic, with a rich umami depth to it. One of the many rustic Italian recipes from the Piedmont region made by the peasant farmers, to celebrate the harvest as a community. Local say that bagna cauda makes the old young again, with its unconventional flavours. If you happen to like caesar salad, you might like this fishy and garlicky dip too. A good bagna cauda dip has an obscene amount of garlic, anchovies, butter and loads of extra virgin olive oil. One of the most homely Italian recipes, it is traditionally served in small terracotta pots called fujot. The dip is kept warm, by keeping it over a tiny flame while diners gather around the table sharing seasonal vegetables and bread. Historians believe the dish dates back to the Middle Ages, 16th century, when salted anchovies travelled through ancient salt routes connecting Piedmont to Liguria.