Sapori d'Autunno a Motta di Costigliole
Two October weekends of Piedmontese autumn cooking in the frazione of Motta, under a heated marquee at the sports field: the first weekend is dedicated to bagna cauda, the second to fritto misto alla piemontese, both served Saturday dinner and Sunday lunch by the Pro Loco di Motta.
Why it's special
A proper Pro Loco sagra with the region's cold-weather classics done properly — agnolotti al sugo d'arrosto, polenta concia, bollito, bagna cauda and fritto misto, with hazelnut and chestnut desserts and local Barbera and Moscato — in a warm tent as the vineyards turn.
Programme · 2025
Two gastronomic weekends under the heated marquee at Campo Sportivo 'A. Ferretti', Via Don Sonaglia (Motta). Service Saturday 20:00 and Sunday 12:30; children's menu both weekends.
- Booking is essential — the tent fills up.
- Reserve on 338 8371991 (also WhatsApp) or info@prolocomotta.it.
- There's a children's menu both weekends.
- It's at the Campo Sportivo 'A.
- Ferretti', Via Don Sonaglia, in the Motta frazione.
When the vineyards start to turn, the Pro Loco di Motta puts up a heated marquee at the village sports field and cooks the Piedmontese autumn canon for two October weekends. Sapori d'Autunno splits neatly in two: the first weekend belongs to bagna cauda — the anchovy-and-garlic dip that Costigliole is famously proud of — and the second to fritto misto alla piemontese, the long plate of fried meats, vegetables and sweet bits. Around them come agnolotti al sugo d'arrosto, polenta concia, bollito, and desserts built on hazelnuts and chestnuts, all washed down with Barbera and Moscato.
It's served Saturday evening and Sunday lunch, with a children's menu both weekends, in the Motta frazione at the Campo Sportivo "A. Ferretti" on Via Don Sonaglia. Booking is essential — the tent sells out. The 2025 edition ran 11–12 and 18–19 October; the 2026 dates land on two October weekends (confirm with the Pro Loco nearer the time). Same Pro Loco also runs the summer Sagra del Peperone; see Costigliole d'Asti for the rest.