Bagna càuda nelle frazioni — Montiglio Monferrato
Every November Montiglio's frazioni take turns to serve bagna càuda, the hot garlic-and-anchovy dip of Piedmont's cold months: the Società Agricola Operaia at Sant'Anna, Banengo, and the Pro Loco of Colcavagno, which runs a series of 'Bagna Cauda Days' over two weekends.
Why it's special
Bagna càuda is a dish for sharing at long tables, and here each frazione cooks it on a different date, so across November there are several chances to eat it among the people who make it.
Programme · 2025
- Each frazione takes its own bookings, and dates are announced only a few weeks ahead: watch the Comune's Notizie, ATNews and La Vita Casalese's 'Agenda monferrina' from late October.
- In 2025 Sant'Anna served it at lunch (12:30).
Bagna càuda, 'hot bath' in Piedmontese, is the dish that marks the start of the cold season in the Monferrato: a pot of olive oil, garlic and anchovies kept warm over a small flame, into which everyone dips raw and cooked vegetables. It is eaten in company, and in Montiglio Monferrato the frazioni take turns to serve it through November.
In 2025 the round began at Sant'Anna, where the Società Agricola Operaia served it for Sunday lunch at its premises. Banengo followed with a weekend of its own the next week. The Pro Loco of Colcavagno closed the season with its 'Bagna Cauda Days' over the last two weekends of November and into December. Each group takes its own bookings, and the dates change from year to year, so check the local listings from late October.
The same groups run the frazioni's summer feste: the acciuga al verde at Sant'Anna, the patronal feast at Banengo and the carpionata at Colcavagno. See what else there is in Montiglio Monferrato.
More events in Monferrato in December 2025 →