Bagna Càuda della Pro Loco di Ovrano
Two early-November evenings of bagna càuda at the Pro Loco di Ovrano, in Acqui Terme's hill frazione: the hot garlic-and-anchovy dip served the traditional way, with raw, boiled and pickled vegetables and egg. Booking required.
Why it's special
Bagna càuda is Piedmont's great autumn communal dish, and eating it at a Pro Loco table, cooked by the volunteers who also make Ovrano's De.C.O. focaccina, is the local way to do it, rather than in a restaurant.
Programme · 2026
- Booking is compulsory, by WhatsApp on +39 338 453 3421.
- Ovrano is a short drive up the hill from central Acqui; bring an appetite and expect garlic for a day after.
Up the hill from Acqui Terme, the frazione of Ovrano has had a Pro Loco for over forty years, and it's known for its kitchen: its focaccina was the first product to get Acqui's De.C.O. municipal label. In early November the volunteers turn to bagna càuda, Piedmont's hot dip of garlic, anchovies and oil, kept warm at the table and eaten with an array of vegetables, raw, boiled and pickled, plus egg.
It runs over two evenings from 20:00, and it's a sit-down, booked dinner, not a street sagra: reserve by WhatsApp and turn up hungry. It's one date in a busy Pro Loco year that also includes a "Repubbliche Marinare" dinner of dishes from Amalfi, Pisa, Genoa and Venice in October and the national "L'Oro della Bollente" food-literature prize, now part of the Acqui & Sapori weekend.