Friday, October 8 Faule for all to the 14th edition of the Festival Bagna Caoda . The salted anchovy, the basic ingredient of traditional Piedmontese recipe, will open the week of festivities with a meeting theme in the book "anchovy in the pot. Anchovy recipes for every taste " presented by the author Diego Crestani ("The salt in my veins" and "Anciué and guinea pigs' of the Val Maira). Following the gourmet dinner!
The festival dedicated to this popular dish nostrano will last, as is now traditional, all next week from gourmet dinners, flea markets, games and exhibitions in the square. On our site you can see the program event, with timetables and investments!
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