Bagna Cauda Day

Bagna cauda (which literally means hot sauce) is a gravy made from garlic, anchovies and olive oil that is usually combined with cooked or raw vegetables. Traditionally, it was an autumn dish that was served to harvesters to thank them for their hard work.

Originally, therefore, it is served with seasonal vegetables, including the “cardo gobbo” (a special white small cardoon) from Nizza Monferrato, which is handpicked from early October and this is the sole cardoon that can be eaten raw. In Nizza Monferrato, there is a brotherhood of Bagna cauda and cardoon. An incredible combination!

Bagna cauda is much more than a simple dish, it is a group ritual celebrating the pleasures of the table and conviviality. It must be served in an individual earthenware cooking pot called ‘Fujot’ in Piedmontese dialect. The accompanying vegetables must be arranged on a single tray so that everyone can serve themselves. There is no formal service, no special serving techniques: bagna cauda is a moment of sharing and pure emotion!

If some dates are sold out, you can write directly to welcome@vincihio.com to be put on the waiting list.

You can book directly by purchasing the ticket on the dedicated page for the desired date.

The cost of 30 euro includes a little aperitive, all-you-can-eat bagnacauda with seasonal vegetables, agnolottini in broth, dessert, water and the illustrated napkin. Coffee and wine not included.

Recommended pairing? Barbera del Monferrato Frizzante Rive Rosse, on sale at a discounted price!

Exceptionally, our magnums of Barbera Superiore I Tre Vescovi and Vigne Vecchie will be on sale at a discounted price!

Bagna cauda is a convivial dish, if you are a group please give your name group by indicating it in the notes to be all at the same table!

For further information you can write to welcome@vinchio.com

Hurry up, places are limited!

Reservations are refundable up to 48 hours before the event by writing to welcome@vinchio.com.