This cosy, flavourful “hot sauce” from Piedmont is all about gathering around the table, dipping fresh vegetables into a warm, garlicky bath, and enjoying good company while the candle keeps everything gently bubbling away
In the Piedmontese dialect, bagna cauda literally means “hot bath,” and that’s exactly what it feels like — a comforting dip for winter evenings and long chats with family or friends. Traditionally, it’s served in a fujot, a small terracotta or ceramic pot set over a flame to stay perfectly warm. Anchovies and garlic are slowly melted together in extra virgin olive oil (sometimes with a little butter) to create a silky, deeply savoury sauce that’s both simple and bold in flavour.
You can dip just about anything you like, but in Piedmont, the favourites are raw cabbage, fresh peppers, and shallots, along with boiled potatoes, baked onions, fried pumpkin, and roasted peppers — a colourful mix that turns an ordinary evening into something special.
The version I’m sharing here follows the 2005 recipe from the Delegation of Asti of the Accademia Italiana della Cucina, often considered the most authentic version passed down through generations. And if you ever happen to be in Piedmont in November (usually the last two weekends of the month), do not miss Bagna Cauda Day — a joyful celebration dedicated entirely to this dish, where the air is filled with garlic, laughter, and the spirit of sharing.
Servings: 4
Ingredients:
- 4 heads garlic
- 7 oz (200 g) salted anchovies
- 1 cup (8 fl oz / 240 ml) red wine
- 7 oz (200 g) extra virgin olive oil
Step-by-Step Instructions:
- Prepare the garlic
Peel 4 heads of garlic. Cut each clove in half lengthwise and remove the inner core (the germ) to reduce bitterness and make the flavour milder. Slice the cleaned cloves thinly and set aside. - Rinse and dry the anchovies
Rinse 7 oz (200 g) salted anchovies briefly under cold water to remove excess salt, then pat them dry with paper towel. If they’re very salty, you can soak them for a few minutes and rinse again. Drain well. - Warm the oil and wine
In a small saucepan over very low heat, combine 1 cup (8 fl oz / 240 ml) red wine and 5 oz (100 g) of the extra virgin olive oil. Keep the heat so low that the mixture barely simmers — you want warmth, not a boil. - Gently cook the garlic
Add the sliced garlic to the warmed wine-and-oil and let it soften slowly, stirring occasionally. Cook gently until the garlic is tender and fragrant but not browned (browning will make it bitter). - Add the anchovies
Add the drained 7 oz (200 g) anchovies to the pan, and stir gently over low heat. Use a wooden spoon to press the anchovies into the oil and wine until they dissolve and the sauce becomes smooth. - Finish with the remaining oil
Stir in the remaining 5 oz (100 g) extra virgin olive oil and continue to cook over the lowest heat for about 20–30 minutes, stirring occasionally, until everything is blended into a silky, homogeneous sauce. Taste and adjust: if it’s too salty, a splash more wine or a small knob of butter can soften the saltiness. - Serve warm in a fujot
Transfer the warm bagna cauda to a fujot or small ceramic pot set over a candle or low flame to keep it warm. Arrange a platter of raw and cooked vegetables and enjoy.
Buon appetito!
Nutritional Information (per serving):
Calories: 666 kcal | Carbohydrates: 14.8 g | Protein: 17.2 g | Fat: 55.5 g | Saturated Fat: 8.7 g | Fibre: 1.1 g | Sugar: 1.3 g | Sodium: 1520 mg | Cholesterol: 42 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Bagna Cauda (A Traditional Piedmontese Warm Dip)
Ingredients
- 4 heads garlic
- 7 oz (200 g) salted anchovies
- 1 cup (8 fl oz / 240 ml) red wine
- 7 oz (200 g) extra virgin olive oil
Instructions
- Prepare the garlicPeel 4 heads of garlic. Cut each clove in half lengthwise and remove the inner core (the germ) to reduce bitterness and make the flavour milder. Slice the cleaned cloves thinly and set aside.
- Rinse and dry the anchoviesRinse 7 oz (200 g) salted anchovies briefly under cold water to remove excess salt, then pat them dry with paper towel. If they’re very salty, you can soak them for a few minutes and rinse again. Drain well.
- Warm the oil and wineIn a small saucepan over very low heat, combine 1 cup (8 fl oz / 240 ml) red wine and 3.5 oz (100 g) of the extra virgin olive oil. Keep the heat so low that the mixture barely simmers — you want warmth, not a boil.
- Gently cook the garlicAdd the sliced garlic to the warmed wine-and-oil and let it soften slowly, stirring occasionally. Cook gently until the garlic is tender and fragrant but not browned (browning will make it bitter).
- Add the anchoviesAdd the drained 7 oz (200 g) anchovies to the pan, and stir gently over low heat. Use a wooden spoon to press the anchovies into the oil and wine until they dissolve and the sauce becomes smooth.
- Finish with the remaining oilStir in the remaining 3.5 oz (100 g) extra virgin olive oil and continue to cook over the lowest heat for about 20–30 minutes, stirring occasionally, until everything is blended into a silky, homogeneous sauce. Taste and adjust: if it’s too salty, a splash more wine or a small knob of butter can soften the saltiness.
- Serve warm in a fujotTransfer the warm bagna cauda to a fujot or small ceramic pot set over a candle or low flame to keep it warm. Arrange a platter of raw and cooked vegetables and enjoy.
