I remembered a couple more classic dishes.

Bagna Cauda (literally, "hot bath") from Piedmont is a bowl of warm olive oil flavored with anchovies, garlic, capers, etc., that you dip crudites into. There are a lot of contemporary variations, like this one that uses grilled squash as dippers instead of raw veggies.

Le Grand Aioli is a traditional recipe from Provence. Patricia Wells considers it an excuse to eat garlic. You make a triple recipe of aioli (garlic mayonnaise) and serve it alongside a platter of lightly cooked vegetables, hard-cooked eggs, salt cod (which takes days of soaking before cooking), and land snails (or seafood).

Speaking of traditional foods, foie gras is 88% calories from fat.