Marcorengo Bagna Cauda

Bagna Cauda, the heart of Piedmontese tradition

The Marcorengo Bagna Cauda is a convivial dinner organized every autumn by the Pro Loco Marcorengo Tourist Association in Marcorengo, a small hillside village in the Municipality of Brusasco, in the province of Turin. It is one of the four key events that define the Pro Loco calendar, alongside the Boiled Meat Dinner, the Biru Festival, and the Feast of Saint Ursula, and it stands as one of the most cherished moments of the cold season.

What is Bagna Cauda?

Bagna Cauda is one of the most iconic recipes of Piedmont: a warm sauce made from garlic, anchovies, and olive oil, served steaming in traditional fujot—small terracotta stoves that keep the sauce at the perfect temperature throughout the evening. Gathered around the fujot are seasonal vegetables for dipping: cardoons, peppers, baked onions, Jerusalem artichokes, and various types of cabbage, in a gastronomic ritual that is, above all, a moment of sharing and community warmth.

A community evening in Marcorengo

Marcorengo, a hamlet of just a few houses overlooking the hills between the Asti and Monferrato regions, was an independent municipality until 1927, when it was merged with Brusasco. Its 18th-century parish church and the small chapel dedicated to Saint Ursula tell the long history of the village. The Bagna Cauda dinner is a living expression of this identity: an evening where the Pro Loco opens its hall to welcome members, residents, and guests from neighboring towns around a long, warm table.

Local flavors

• Bagna Cauda prepared according to the traditional Piedmontese recipe
• Seasonal autumn vegetables from the hills for dipping
• Monferrato and Turin hill wines to accompany the dinner
• The convivial atmosphere typical of Piedmontese village festivals

More than just a gastronomic event, the Marcorengo Bagna Cauda is an appointment that keeps the village's traditions alive and celebrates the conviviality that has always characterized Piedmontese Pro Loco associations.