Bagna Cauda Weekend

The ritual of bagna cauda in Camandona

Every spring, the Pro Loco of Camandona, a small village of just over three hundred inhabitants nestled in the Prealps of the Biella province, organizes its Bagna Cauda Weekend: two days entirely dedicated to the most iconic dish of the Piedmontese tradition. Bagna cauda is a warm sauce made from oil, anchovies, and garlic, kept steaming in the traditional terracotta fujòt, in which seasonal vegetables are dipped, accompanied by fresh bread and fine wine.

The Falletti hamlet venue

The heart of the event is the Pro Loco headquarters in the Falletti hamlet, the highest point in the Camandona municipality, overlooking a panorama that stretches across the Biellese mountains. It is here, in a cozy and intimate setting, that the Saturday dinner and Sunday lunch take place, creating a village festival atmosphere that attracts both locals and visitors from the surrounding areas.

A community tradition

Founded in the 1970s and now boasting over two hundred members, the Pro Loco of Camandona enlivens village life year-round with numerous initiatives: from the children's Carnival to the Feast of Saint Anne in the Falletti hamlet, and from food and wine walks to the polenta festival. The Bagna Cauda Weekend stands out in this calendar as one of the most cherished events, capable of uniting the community around a dish that is much more than a recipe: it is a symbol of conviviality and local identity.

What to expect

• Saturday evening dinner featuring bagna cauda
• Sunday lunch at the Falletti venue
• Seasonal vegetables, bread, and local wines
• A family-friendly atmosphere and the typical hospitality of Piedmontese Pro Loco associations

A perfect opportunity to discover the hospitality of the Biellese valleys and experience one of Piedmont's most beloved gastronomic traditions firsthand.