Bagna Cauda Day
For two late-November weekends, 150-plus restaurants, trattorie, cellars and farm inns across the Astigiano — and beyond — serve bagna càuda at a fixed price, all at once.
Why it's special
It turns the whole region into one long table for the dish it argues about most: garlic, anchovy and oil, kept warm, dipped into by everyone. One price, one weekend, hundreds of kitchens — the most Piedmontese thing you can do in November.
Programme · 2026
Over 150 restaurants, trattorie, wine cellars and farm inns across the region — and participating venues worldwide — serve bagna càuda (warm garlic, extra-virgin olive oil and anchovy, with seasonal vegetables for dipping) at a fixed price over two weekends. Organised by Astigiani APS, Asti.
- You book a table at a participating venue rather than going to one site — the whole thing is spread across the region.
- Pick your spot and reserve early; the list and the fixed menu go up at bagnacaudaday.it.
- It's run by the Astigiani association out of Asti.
Bagna càuda is the dish this region can't stop arguing about — how much garlic, whether the garlic gets soaked in milk first, how much anchovy — and Bagna Cauda Day settles nothing while feeding everyone. For two weekends in late November, more than 150 restaurants, trattorie, cellars and farm inns across the Astigiano put the same warm pot on the table at the same fixed price.
You dip raw and cooked vegetables into it, a whole table sharing one earthenware pot kept warm over a flame, and the room smells of garlic for the rest of the night. It's organised out of Asti by the Astigiani association, and it's grown to venues abroad, but the heart of it is here, at home, in the cold.
You book a table at whichever spot you fancy — the full list and menu are at bagnacaudaday.it. Reserve early. Dates above.