 Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a serving table using a heat source such as a candle or burner.Bagna càuda originates from and has been described as "unique to" Piedmont, a Northwest Italy region, and has been a part of Piedmontese cuisine since the 16th century.In Piedmont, cardoon (edible thistle) is often dipped in the sauce.