The Perfect Authentic Bagna Cauda Recipe For Autumn

When autumn arrives and the temperature drops, Italian home cooking turns towards rich, warming dishes designed to bring people together. Few dishes capture this seasonal shift quite like Bagna Cauda.

Translating literally to "hot bath" in Piedmontese dialect, this warm, aromatic dip is one of Northern Italy's most celebrated culinary traditions and one Carluccio's is more than happy to take part in.

The Autumn Tradition of Piedmont

Originating in the rugged alpine region of Piedmont, Bagna Cauda has been linked to the autumn harvest for centuries. Historically, it was created by vineyard workers and farmers to celebrate the end of the grape harvest (la vendemmia) and the pressing of fresh olive oil.

As chilly weather sets in, families gather around a communal pot (fujot) kept warm over a small flame, dipping raw and roasted autumn vegetables into the fragrant sauce. It is the ultimate expression of cucina povera—transforming modest Italian pantry staples into a comforting feast.

The genius of Bagna Cauda lies in its simplicity. When garlic and anchovies are cooked very slowly in extra virgin olive oil and butter, the intense punch of raw garlic mellows into a sweet, creamy depth, while the anchovies melt completely into a savoury, umami foundation.

Authentic Piedmontese Bagna Cauda

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 4–6

Ingredients

• 16 cloves of fresh garlic, peeled

• Whole milk, for simmering the garlic

• 300g salted anchovy fillets (rinsed well) or high-quality anchovy fillets in olive oil, drained

• 200ml Carluccio’s Extra Virgin Olive Oil

• 300g unsalted butter, cut into cubes

• 100ml double cream

• For dipping: A colourful selection of autumn vegetables such as cardoons, fennel slices, celery stalks, endive leaves, radishes, sweet pepper wedges, and roasted Jerusalem artichokes.

• Crusty Italian bread for serving

Method

1. Mellow the Garlic: Place the peeled garlic cloves into a small saucepan and submerge them in milk. Cook over a very low heat until the garlic becomes completely soft and tender. Drain off the milk, then crush the softened garlic into a smooth paste.

2. Melt the Anchovies: Transfer the garlic paste to a shallow earthenware pan or heavy-bottomed pot. Add the anchovy fillets and place over the lowest possible heat. Stir continuously until the anchovies melt smoothly into the garlic base.

3. Emulsify: Stir in Carluccio’s Extra Virgin Olive Oil and the cubed butter. Keep the heat minimal—the mixture should warm through and emulsify gently without frying or burning the garlic.

4. Finish: Stir in the double cream to bring the sauce together into a velvety, golden dip.

5. Serve Communally: Pour the warm sauce into a fondue pot or ceramic dish set over a tealight candle to keep it hot throughout the meal. Surround the dish with your crisp autumnal vegetables and crusty bread for dipping.