DISH RESEARCH · Dip
Bagna càuda
Also known as: Bagna cauda
Garlic and salted-anchovy dip with olive oil and a vegetable assortment.
About Bagna càuda
Astigiani, the organiser of Bagna Cauda Day in Asti, publishes this traditional Piedmontese garlic-and-anchovy dip. Its rendition uses extra virgin olive oil, with walnut oil and a final piece of butter offered as optional additions.
Anchovies provide the savoury depth, while the slowly cooked garlic forms the aromatic base. Red wine is used when preparing the anchovies, and Barbera wine accompanies the raw spring onions.
The dip is presented in small earthenware fujot burners with an assortment of raw and cooked vegetables. The source also describes the customary final egg scrambled into the remaining thick sauce.
Allergens in this recipe
Contains: Fish.
Optional additions: Walnut, Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Bagna càuda
Astigiani's traditional Asti bagna cauda rendition.
- GarlicAromatic
- Extra virgin olive oilCooking medium
- Walnut oilCooking medium · Optional
- Salted red anchoviesProtein
- Red wine and Barbera wineCooking medium
- ButterFinish · Optional
- Raw Nizza cardoonsAccompaniment
- Raw Jerusalem artichokesAccompaniment
- Raw white-cabbage heartsAccompaniment
- Raw endiveAccompaniment
- Raw escaroleAccompaniment
- Raw peppersAccompaniment
- Peppers preserved under grape pomaceAccompanimentIngredient page not linked
- Raw spring onionsAccompaniment
- Cooked red beetrootAccompaniment
- Boiled potatoesAccompaniment
- Baked onionsAccompaniment
- Fried pumpkinAccompaniment
- Roasted peppersAccompaniment
- EggFinish · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Extra virgin olive oil: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Walnut oil (optional): Recipe-specific ingredient evidence; Walnut source-confirmed. Explicit52 se possibile optional walnut oil, actual named walnut identity.
- Salted red anchovies: Recipe-specific ingredient evidence; Fish source-confirmed. Actual52 Spanish red anchovies, desalted/boned55; broader anchovy candidate, exact fish species/cure formula unprovided.
- Red wine and Barbera wine: Recipe-specific ingredient evidence; Allergen details unconfirmed. Method55 red-wine anchovy wash and59 explicit Barbera spring-onion soak retained in one wine card; Barbera applies to onion allocation, not claimed exact wine used for fish. Broader red-wine candidate, no inferred sulphites.
- Butter (optional): Recipe-specific ingredient evidence; Milk source-confirmed. Explicit57 optional softening addition.
- Raw Nizza cardoons: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual59 cardi gobbi di Nizza; broader cardoon candidate.
- Raw Jerusalem artichokes: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Raw white-cabbage hearts: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual59 cuori di cavolo bianco, broader cabbage candidate.
- Raw endive: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Raw escarole: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Raw peppers: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual59 peperoni freschi, broader sweet/bell-pepper candidate, colour unprovided.
- Peppers preserved under grape pomace: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual59 peperoni sotto graspa, full separate preserved-product formula and exact state unprovided.
- Raw spring onions: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual59 quartered and soaked in Barbera, wine allocation separately retained.
- Cooked red beetroot: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual60 cooked serving ingredient; full separate cooking formula unprovided.
- Boiled potatoes: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual60, prepared ingredient; no separate water/salt preparation supplied.
- Baked onions: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual60, prepared ingredient, separate full formula unprovided.
- Fried pumpkin: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual60, prepared ingredient; frying medium not named, not invented.
- Roasted peppers: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual60 peperoni arrostini, broader sweet/bell-pepper candidate; exact colour/full separate preparation unprovided.
- Egg (optional): Recipe-specific ingredient evidence; Egg source-confirmed. Actual61 traditional final leftover-sauce finish retained as optional meal ending, separate from base dip.
Origins & food traditions
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Piedmontese Cuisine
- Piedmontese CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.