Tag: cauda

Bagna cauda day 2021: a rich calendar to taste the main dish of Piedmont – Italian Cuisine

Bagna cauda day 2021: a rich calendar to taste the main dish of Piedmont

Several local adherents and 6 dates to be set: this year the "Bagna cauda day”Multiplies the appointments for lovers of the main dish of the Piedmontese tradition. Strong stomachs and gourmets indeed are preparing to participate in the ninth edition of the most anticipated event by all bagnacaudisti, which this year will receive the fabric bib with the motto "Fourth dose!", Signed by Sergio Ponchione. A nice cadeau to say that, after vaccination, a good "dose" of bagna cauda contributes to the well-being of the body, given the known antiseptic qualities of garlic. So much so that in 1855 in the Crimea the Piedmontese and allied troops to whom General Lamarmora had the famous dish prepared called it "suitable for strong and brave men for its shooting-like flavors".

A centuries-old preparation

For centuries now in the Langhe and Monferrato the end of harvests have been celebrated by preparing the traditional bagna cauda: a tasty sauce made with garlic, thistles and other vegetables, anchovies and extra virgin olive oil. The bagna cauda is then served in the characteristic earthenware container (called “dianèt) and placed in the center of the table with a spirit warmer underneath in order to always keep it hot and bring out all the scent. Daughter of peasant civilization, bagna cauda is mainly known in its classic version, which includes a list of cheap ingredients: garlic heads, extra virgin olive oil and, where possible, a glass of walnut oil and red anchovies from Spain. However, over time other variants have spread, such as the bagna cauda of the archpriest, which involves cooking garlic in milk, in order to dampen its strong taste and smell, and adding butter and beef fillet.

Bagna cauda day: the news of 2021

And we conclude this historical tour on the bagna cauda by telling the main news of the 2021 edition. First of all, since the places are limited, you have to book your place by calling the restaurant participating in the event. To find out which clubs join, just go to the website www.bagnacaudaday.it and scroll through the lists, divided by geographical areas (Alto Piemonte, Turin, Asti, Monferrato, Langhe, Valle d'Aosta and other regions). This year, moreover, the event focuses on protecting the environment. In fact, the proceeds will be used for finance the birth of the Bosco degli Astigiani, a land of over 5 hectares made available by the Banca d'Asti.

Finally, while the price remains unchanged (25 euros) in all the places, the tasting proposal changes: the bagna cauda will in fact be offered in 3 versions signaled by a traffic light: As God commands, Heretics (with diluted garlic), Atea (without garlic).

Recipe Cardi alla bagna cauda – Italian Cuisine

Recipe Cardi alla bagna cauda

  • 1 L milk
  • 500 g humpback thistles
  • 200 g fresh cream
  • 200 g extra virgin olive oil
  • 80 g butter
  • 10 g anchovies in oil
  • 3 small heads of garlic
  • Parmigiano Reggiano DOP
  • lemon juice
  • salt
  • pepper

Wash the thistles and clean them, eliminating the external fibrous parts. Dip them in water and lemon to prevent them from blackening.
Drain them and cook them in a saucepan with 3 liters of cold water, 1/2 liter of milk, salt and pepper, until the rib is soft, for 20-30 minutes.
Peel garlic and deprive the cloves of the soul. Immerse them in a mixture of 200 g of water and 200 g of milk and bring to a boil, then remove the liquid and repeat the operation 4 more times, renewing the liquid each time. The garlic will almost have to come apart in your hands. Drain it and blend it until you get a smooth cream. Pass it through a sieve.
Dissolve anchovies in a saucepan with 200 g of oil. Add the garlic cream and cream, salt and pepper. Cook until the mixture is creamy. Blend again, adding the chopped butter.
Arrange the thistles in a greased baking dish and cover with a little bagna cauda, ​​sprinkle with grated Parmesan cheese and bake them under the grill until they are au gratin. Serve them with the rest of the bagna cauda.

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The "bagna fèrgia": summer version of the bagna cauda – Italian Cuisine

Bagna cauda Recipe - Italian Cuisine

It is called "bagna fèrgia" and is a specialty of Villanova d'Asti. It tastes very similar to that of bagna cauda: the ingredients are practically the same. It is served with vegetables, raw or cooked

Nostalgic of the bagna cauda? The typical Piedmontese sauce to be served with vegetables is a peasant dish that is traditionally prepared in the autumn, during the harvest period, and which warms the coldest and darkest days of the year: certainly no "cusinera" would dare to propose it for a Sunday lunch in June.

Bagna fèrgia

But there is also a less popular summer version: it's called "Bagna fèrgia" (cold), and it is a specialty of Villanova d'Asti. It tastes very similar to that of bagna cauda, ​​also because the ingredients are practically the same. And it is served with vegetables, cooked or raw, or on bruschetta. It is also suitable for seasoning pasta or rice and goes well with a glass of Grignolino or Arneis.

How do you prepare it?


For a dose for four people, 200 grams of salted anchovies, 250 of extra virgin olive oil, two cloves of garlic and black pepper are needed. And mixed vegetables to season: the classic peppers, cabbage, celery, tomatoes, spring onions, thistles, leeks.


The anchovies should be soaked in fresh water for 30 minutes, washed under running water, remove the bones and dry them well with absorbent kitchen paper. According to tradition, anchovies should be chopped with garlic until you get a very fine pasta, but to speed up and simplify the operation, you can use the mixer. Pasta must be added to the oil flush, and beat with a fork as if preparing a mayonnaise. Some also like to add the juice of half a lemon. When the mixture becomes creamy, add a little black pepper and let it rest for at least an hour. Those who prefer a more substantial sauce can add a little breadcrumbs soaked in milk and squeezed well.

There is also a little trick for anyone who wants avoid the effects of raw garlic: you can bake it in the oven at a very sweet temperature, wrapped in aluminum foil.

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