Barbera Fish Festival
Four days in Agliano Terme built on an unlikely pairing that works: Barbera d'Asti and Norwegian cod — baccalà and stoccafisso — with masterclass dinners, street food and music.
Why it's special
It sounds wrong and tastes right. The local red against Norwegian salt cod and stockfish, over 100 labels to taste, and a genuine link with Norway's national cooking team. Nothing else round here puts Barbera and fish in the same sentence.
Programme · 2026
Seventh edition, moved to spring. Four days pairing Barbera d'Asti with Norwegian cod (stockfish and salt cod): masterclass dinners, tastings of over 100 labels, gourmet street food, live music, and collaborations with Norway's national culinary team.
- The masterclass dinners book out, but the street food and tastings are the easy way in.
- It's in Agliano Terme, an easy run from the Nizza and Costigliole hills.
- Programme and bookings at barbera-agliano.com (tel.
- 0141 1490964).
The idea reads like a mistake — Barbera, our big red, poured against fish — until you're standing in Agliano Terme with a glass in one hand and a forkful of baccalà in the other, and it clicks. The fish is Norwegian, cod in both its salted and air-dried forms, and the festival has built a real friendship with Norway's national cooking team to prove the point.
Over four days you can taste more than a hundred Barbera labels, sit down to a masterclass dinner if you plan ahead, or just work the street food stalls with the music going. It's grown into its seventh edition and moved to spring, which suits it — the hills are green and the town's not yet baked.
The sit-down dinners fill fast; book through barbera-agliano.com. Dates above.