burned, I like mine just barely cooked." --  Italy  Vanina Meystre-Pirollo, native of Napoli in Southern Italy, had never heard of a Thanksgiving day feast until she moved to Utah five years ago. But when friends invited her and her husband to share their holiday meal, Pirollo, owner of Cucina Vanina restaurant in Cottonwood Heights, knew she couldn't arrive empty handed. So she brought one of her Italian family's favorite celebration dishes: bagna cauda, or "hot dip."(See recipe at bottom of story.) It's made with garlic -- lots of it -- that's slow cooked with anchovies, olive oil and butter. The rich dip is kept warm, much like fondue, and served with raw vegetables and bread. While it may seem like an appetizer, in Italy it's eaten as a meal, Pirollo said. The dish actually hails from the Piedmont Region in Northern Italy. "My great grandfather came from Northern Italy and he passed the recipe down to my mom,"she said. In a hot pan, pour a good amount of olive oil in with the butter. When the oil starts to warm up, add garlic and turn the flame down. Add the anchovies and cook until the garlic becomes brown and the anchovies dissolve, about 1 hour. Put the sauce in a fondue pot to keep warm. Serve with raw vegetables and bread. *Purchase the best anchovies you can afford. Pirollo buys large cans or even bottled anchovies at Whole Foods Market. Smaller, less expensive, canned anchovies will work for this