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Bagna Cauda — traditional dish from Turin, Italy
Starter Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥400kcal
💪10gProtein
🌾5gCarbs
🥑35gFat
🌿3gFibre
⚖️150 gServing

* Per serving · 150 g. May vary.

Allergens

🐟 Fish

Bagna Cauda

How to order / say it
Say it Bagna Cauda — [Bah-nyah Cow-dah]
Order I'd like the Bagna Cauda, please.
Locally Vorrei la Bagna Cauda, per favore.
Say locally

Savory dip made with anchovies and garlic.

Why try it?

Bagna Cauda is essential to Turin's culinary culture, often enjoyed communally. It’s a symbol of warmth and hospitality, where diners gather around to share in the rich, savory dip.

How it tastes

This savory dip is full of umami, with a bold flavor from the anchovies and garlic mellowed by creamy olive oil. Served warm and savored with fresh vegetables.

Origin & History — first documented: 1500

Originating in the Piedmont region in the 16th century, Bagna Cauda was traditionally consumed during the grape harvest. It symbolizes unity and celebration, deeply rooted in Turin's food traditions.

Recipe

Ingredients

  • 🐟 100 g anchovies
  • 🧄 4 cloves garlic
  • 🫒 200 ml olive oil
  • 🥛 50 g butter
  • 🥕 200 g vegetables for dipping

Method

  1. 1 Heat olive oil and butter in a pan.
  2. 2 Add minced garlic and anchovies; cook until anchovies dissolve.
  3. 3 Serve warm with fresh vegetables for dipping.

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All Europe recipes — Italy — Turin — Bagna Cauda
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