History
Bagna cauda dates to 16th-century Piedmont as food of the poor, despised by the rich for its garlic. Anchovies travelled the salt roads from Liguria; garlic was farmhouse staple. The Asti Delegation of the Italian Academy of Cuisine notarised the canonical recipe in Costigliole d'Asti in 2005. The last two weekends of November are Bagna Cauda Day across Piedmont.
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Common allergens: Fish
Make it at home
Ingredients
- 1 whole head of garlic (about 12 cloves), peeled
- 100 ml whole milk
- 120g salt-packed anchovies, rinsed and filleted (or oil-packed)
- 300 ml extra-virgin olive oil, mild Ligurian preferred
- 30g unsalted butter (optional, for the modern milder version)
- Cardoons (hunchback cardo gobbo if possible), peppers, fennel, celery, breadsticks
Method
- Soak the garlic in milk in a small saucepan over very low heat for 15 minutes to mellow; drain and discard milk.
- Return garlic to the pan with the olive oil and gently warm; do not fry.
- Add the anchovies and stir gently until they dissolve, 8 to 10 minutes; never boil.
- Stir in the butter at the end if using; the sauce should be smooth and barely bubbling.
- Pour into a fojot (small terracotta warmer) or a fondue pot and serve at the table with raw cardoons, peppers, fennel, celery and bread.
Tip from the editors. The classic version skips butter and uses only garlic, anchovies and oil; modern Piedmont households cut with milk first to soften the garlic.
Where to eat bagna cauda
Bagna Cauda in Turin
Trattoria Valenza ★ 4.2
Trattoria Valenza on Borgo Dora next to Porta Palazzo is a trattoria visitors walk past on the way to the market; full Piedmontese carte, live music nights.
Why locals goA Borgo Dora trattoria right next to Porta Palazzo that visitors walk past on the way to the market.
TipThursday and Saturday have live music; book those nights ahead, lunch is walk-in on the corner outside Porta Palazzo.
Tre Galline ★ 4.4
Tre Galline in Turin's Quadrilatero has run an inn on this street since the mid-XVI century. Bollito misto trolley, battuta of Fassona, vitello tonnato.
Book1 to 2 weeks ahead
Consorzio ★ 4.5
Consorzio in Turin's Quadrilatero Romano is a slow-food trattoria with a fine-dining wine list. Agnolotti del plin, finanziera ravioli, deep cellar.
Book1 to 2 weeks ahead
Le Vitel Etonne ★ 4.3
Le Vitel Etonne in Turin's Centro builds the carte around vitello tonnato in many guises, plus a Piedmontese tasting from the Susigan kitchen.
SignatureVitello tonnato (multiple cuts), Agnolotti del plin, Tajarin
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