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.

4 editor picks for Bagna Cauda in Turin, ranked by editorial score. All Turin signature dishes · Bagna Cauda across every city.

Learn to cook it, or eat it with a guide

Bagna Cauda makes more sense with someone from Turin explaining it. These are the classes and tours we have checked, with booking links.

Book food experiences in Turin

See all 246 bookable experiences in Turin