Bagna Cauda Day – Asti
On 23-25 November, the biggest globally shared Bagna Cauda in the world.
From Friday, November 23, till Sunday, November 25, 2018, Asti hosts Bagna Cauda Day, the three-day global event dedicated to the bagna cauda.
For the 6th time, thousands of bagna cauda enthusiasts gather to taste the delicious Piedmontese dish in one of the 150 restaurants that participate to BCD – not only in Asti and Piedmont, but in Italy and in the rest of the world, as well.
On Friday evening, and on Saturday and Sunday afternoon and evening, 12,000 people from all over the world have lunch and dinner together, in a collective ceremony that involves Italy, Germany, the United States, Australia, New Zealand, Japan, and even Tonga, in the Pacific Ocean.
In Asti, the heart of the Festival, plenty of side events animate the streets of the city centre.
Saturday and Sunday the colonnade in Piazza San Secondo hosts the Bagna Cauda Market where visitors can taste and buy a wide range of seasonal vegetables (cardoons, peppers, cabbages…), extra virgin olive oil, hazelnut oil, kitchenware, wooden toys, and so on.
In all participating restaurants, Consorzio dell’Asti, whose aim is to safeguard, enhance and promote the Asti DOCG wine, presents the new Barbera d’Asti DOCG Secco, a dry spumante that can be paired with entrées, salumi, cheese, white meat, fish, crustaceans and, obviously, bagna cauda.
One of the most successful events of the past editions, the flash mob “Barbera Kiss”, takes place at midnight on Friday and Saturday night: after dinner, bagnacaudistis can share a “dangerous” garlic-y kiss in Piazza San Secondo, Piazza Medici, or in all participating venues.
Other activities include: corn harvesting and flour production demonstrations by perfectly functioning vintage tractors, workshops for children and the third edition of Marcia Cauda, an 8-km non-competitive run (Sunday morning) and Bagna Cà, that brings bagna cauda and Bagna Cauda Day’s gadgets directly to your doorstep.
Plus: “Glorius Ending” with a traditional cooked egg in a “fujot” (a Piedmontese terracotta pan) accompanied by a sprinkle of white truffle. Price may vary between € 10 to 15.
Both in restaurants and via Bagna Cà, bagna cauda can be served in three different variations, signalled by a light: red for the traditional one (with garlic, anchovies, olive oil, butter), yellow for the mild one, and green for the bagna cauda with no garlic.
For €25 only, participants get 1 portion of bagna cauda, the original Bagna Cauda Day bib “tovAGLIOlone” (aglio means garlic in Italian), a handbook with recipes and history of this delicious dish, and an after-bagna cauda bag, with “Now kiss me” toothpaste, magnesium, grappa and chocolate.
(photos: event’s website and Facebook page)Go to the website Bagna Cauda Day – Asti