Raw vegetables with cold or warm dip are served in many regions of Italy.
In Piedmont, on cold winter days, carrots, celery, fennel or paprika are dipped in a warm sauce of olive oil, anchovies and garlic: Bagna Cauda. It is served in a teapot, the Fojòt.

In Volpiano, in the metropolitan region of Turin, the inhabitants celebrate their Bagna Cauda in November with a festival lasting several days.
On three days, the visitors can taste the traditional dish, but also other typical dishes of the region. In the evenings, bands provide musical entertainment.