Bagna Càuda

From anchovies, a symbol of the Valley

Bagna Càuda


Peel the garlic and place it in a saucepan covered with milk. Cook until soft. Remove the milk and add the anchovies rinsed in water, and vinegar and oil. Cook over a low heat, stirring: it should become a homogeneous mixture. After about twenty minutes, add a little butter, melt it while stirring and bring to the table. Traditionally, it is served with cardoons and raw peppers and good bread. Today it is also combined with other vegetables. Bagna Càuda should be served in special terracotta ‘fuiot’ with a small lamp to maintain the heat.


  • 3/4 of a head of garlic
  • milk
  • 50 g of desalted anchovies
  • 150 ml of oil
  • butter
  • salt
  • mixed vegetables (cardoons, cabbage, peppers, Jerusalem artichoke, cabbage, turnips, beetroot...)

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