Bagna Cauda: Italian tradition in Argentina

Semana Santa in Latin America
“Semana Santa” in Latin America
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Bagna Cauda: Italian tradition in Argentina

Bagna Cauda: Italian tradition in Argentina
The story of a traditional dish from Piedmont that has its place in the province of Cordoba, Argentina.

The history bagna cauda goes back many years in this European country, with which Argentines have a close relationship. From this Italian region came a great wave of immigration during the period 1850-1890.  Turin, its capital and most populated city, located in north-western Italy, is the second largest region of the country, after Sicily. This region stands out for its agricultural activity, the inhabitants who arrived from there dedicated themselves to tilling the land in this territory. This custom is preserved to this day and made us great exporters. It is especially outstanding in the area of San Francisco.

The Piedmontese occupied the area between the west of Santa Fe and the east of Cordoba. Communities such as San Francisco, Morteros, Rafaela and Las Varillas preserve Piedmontese customs and ideologies. The bagna cauda is one of these...

Bagna cauda is the typical dish par excellence of the Piedmont region of Italy. It is typically enjoyed during the winter months, but it is also a popular dish during Semana Santa (Holy Week) in Argentina. This dish is typically enjoyed during the colder months, especially in the winter, and is perfect for sharing with family and friends.

The dish itself is a warm, anchovy-garlic sauce that is served with various vegetables, for dipping, and bread, as a saucer. The name bagna cauda literally translates to "hot bath" in Italian, which is a fitting name for a dish that is meant to warm you up from the inside out.

To prepare bagna cauda, a base of olive oil, garlic, and anchovies is slowly cooked over low heat until the flavours melt together. The sauce is then served in a fondue pot or other heat-proof vessel to keep it warm, and an assortment of vegetables are arranged around it for dipping. The vegetables typically used include celery, fennel, carrots, potatoes and radishes, but other options such as artichokes and mushrooms are also delicious with the sauce. Not to mention broccoli and cauliflower, where this garlicy anchovy sauce penetrates and fills all the spaces. This literally melts in your mouth! 😋

Bagna cauda is a beloved dish in Argentina, and it is often enjoyed during special occasions and holidays. The dish is perfect for sharing, as it encourages guests to gather around the table and enjoy each other's company while indulging in a warm, comforting meal. It's also a great way to incorporate more vegetables into your diet, as the sauce adds a flavourful kick that makes even the most mundane vegetables irresistible.

It's a simple yet delicious dish that is sure to become a favourite in your household, and it's a wonderful way to connect with the rich culinary traditions of Argentina and Italy. If you're interested in trying bagna cauda for yourself, here is a recipe that you can try at home:

Recipe (serves 4 people):


  • 1/2 cup olive oil
  • 1 head garlic, minced
  • 1/2 cup anchovy paste
  • 1 kg cream
  • 1/2 cup milk
  • 1 teaspoon corn starch


  1. Warm up the olive oil in a saucepan over medium heat.
  2. Add the garlic and the anchovy paste, and cook for 1 minute, stirring constantly.
  3. Add the cream.
  4. Dissolve the corn starch by adding milk until smooth and add it to the cream.
  5. Still well until combined
  6. Serve warm with your favourite vegetables and bread.

Enjoy! 😋



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Bagna Cauda: Italian tradition in Argentina
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