Bagna Caoda Dinner

The Bagna Caoda Dinner in Tarantasca

In the heart of the Cuneo plains, the town of Tarantasca (Province of Cuneo, Piedmont) hosts one of the most cherished gastronomic traditions on the local calendar every year: the Bagna Caoda Dinner. The event takes place at the Salone Polivalente on Via Pino Isasca and is jointly organized by the Pro Loco of Tarantasca and the ADAS Blood Donors Group of Tarantasca, blending culinary heritage with a commitment to charity.

What is bagna caoda?

Bagna caoda (or bagna cauda) is one of the most iconic dishes of Piedmontese cuisine. Its name literally means "hot sauce": it is a dip prepared with garlic, anchovies, and oil, cooked slowly and kept warm at the table using a traditional earthenware stove called a fujot. Raw and cooked vegetables—such as cardoons, peppers, cabbage, celery, carrots, and fennel—are dipped into the steaming sauce and enjoyed with slices of bread. It is an ancient dish, part of the regional tradition since the 16th century, best enjoyed during the colder months.

A convivial tradition

More than just a meal, bagna caoda is a true collective ritual: everyone sits around the same table, sharing the sauce and chatting late into the evening. In Tarantasca, this convivial atmosphere is enriched by a deeper purpose, as the dinner supports the activities of the local blood donor group. Participating means combining the pleasure of a quintessential Piedmontese dish with a meaningful contribution to a good cause.

Why attend

• Taste a great classic of Piedmontese cuisine prepared according to local tradition.
• Experience an authentic evening, far from tourist circuits, in the heart of the Cuneo countryside.
• Support the Pro Loco and the ADAS Blood Donors Group of Tarantasca.
• Share a table with the local community in a warm, family-like atmosphere.

The Bagna Caoda Dinner is the perfect opportunity to discover the most genuine soul of Tarantasca and the Cuneo area, where age-old recipes remain the thread that connects people.