{"id":7465,"date":"2025-11-20T08:22:18","date_gmt":"2025-11-20T07:22:18","guid":{"rendered":"https:\/\/www.bava.com\/?p=7465"},"modified":"2025-11-20T10:08:56","modified_gmt":"2025-11-20T09:08:56","slug":"where-to-eat-bagna-cauda-in-piedmont","status":"publish","type":"post","link":"https:\/\/www.bava.com\/en\/where-to-eat-bagna-cauda-in-piedmont\/","title":{"rendered":"Bava at Bagna Cauda Day 2025: where to eat bagna cauda in Piedmont"},"content":{"rendered":"
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  1. What is bagna cauda<\/a><\/li>\n
  2. Bagna Cauda Day 2025: key info & program<\/a><\/li>\n
  3. Bava at Bagna Cauda Day 2025<\/a><\/li>\n
  4. Bagna Cauda Nanna\u201d and 2025 updates<\/a><\/li>\n
  5. Collateral events<\/a><\/li>\n<\/ol>\n

    For every true Piedmont local, November means one thing: the arrival of Bagna Cauda Day, the world\u2019s largest collective celebration of bagna cauda, honoring one of the region\u2019s most distinctive and beloved dishes.<\/strong><\/p>\n

    <\/a>What is bagna cauda<\/h2>\n

    Bagna cauda (literally, \u201cwarm sauce\u201d) is a traditional Piedmontese dish: a rich dip made from anchovies, olive oil, and garlic, served warm with an array of raw vegetables.<\/p>\n

    As a regional classic with centuries-old roots, some say it dates back to the Middle Ages, there are many variations. Some add a splash of milk or cream for extra silkiness; others even prepare a version without garlic.<\/p>\n

    The official recipe filed by the Asti Delegation of the Accademia Italiana della Cucina<\/a> calls for garlic, anchovies, oil (plus a small glass of walnut oil). Piero Bava, as a delegate of the Accademia, helped champion the protection of the original recipe, shielding it from imitations. For his dedication, in 2022 the Associazione Astigiani awarded him the Testa d\u2019Aj Prize<\/a>.<\/p>\n

    \"bagna<\/a><\/p>\n

    <\/a>Bagna Cauda Day 2025: key info & program<\/h2>\n

    Riding the wave of past success, this year\u2019s Bagna Cauda Day unfolds in two parts:<\/p>\n