Bagna Cauda appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Bagna Cauda · Turin
Bagna cauda is the Piedmont winter dip of garlic, anchovies, olive oil and butter, eaten warm with raw cardoons, peppers and bread. The dish was UNESCO-nominated.
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 weekend of November is Bagna Cauda Day across Piedmont.
Where to eat in Turin:
- Trattoria Valenza
- Tre Galline
- Consorzio
- Le Vitel Etonne