Bagna cauda, the queen of Piedmont's autumn tables Bagna Cauda is a traditional Piedmontese dish, a symbol of the peasant cuisine of the past. Many people love it, some can't stand it and others can't digest it, but there is no doubt: it is probably the most characteristic product of Piedmontese cuisine.

More than a simple dish, a real convivial tasting ritual, a moment to share with relatives, friends and fellow diners; bagna cauda should be eaten in company, dipping the vegetables in the dian (terracotta pan) placed in the center of the table, while the warmer continues to keep the bagna at the right temperature throughout the meal. The best time to consume this dish has always been autumn, particularly during the harvest.

This succulent and convivial dish typical of the Piedmontese territory could not be missing from the food and wine offer of the Pro Loco of Vigliano d'Asti.
The chefs will prepare the classic version with garlic and also the "light" version without garlic for the more delicate palates, all accompanied by a rich assortment of cooked and raw vegetables to dip into the tasty sauce.