Franca Garesio Sergio Miravalle
"Astigiani" Association
Sergio Miravalle was a professional journalist at La Stampa until 2011 where he wrote for a long time, becoming an important figure in the pages dedicated to the agri-food sector.
Since 2012 he is Director of the Astigiani Association and of its homonymous local history magazine, which features national history lived and narrated from the perspective of the Asti province, alongside stories of local significance that become part of the entire community's life due to their relevance.
For twelve years now, he has been organizing the bagna cauda day in Piedmont, with forays into other Italian regions and abroad: a collective rite that, over the past few years, has grown involving a substantial number of participants.
A celebration dedicated to the ritual consumption of the dish that best represents Piedmontese and Asti area identity, managed with wisdom, innovation, and a lot of irony: a driving force for the revival of food and wine tourism on the territory, that offers significant benefits to local production chains and to the whole community.
Video table of contents
- Presentation
- The magazine
- Bagna cauda day
- Paisan Vignaiolo award
- The recipe
- Happening and gadgets
- The basic ingredient: irony
- Selecting restaurants
- Bagna cauda day's site
- Bagna for all ages
- Testa d'Aj award
- Bagna the board
- Some figures
- Bagna and solidarity
- Bagna on the territory
- Bagna's caravan
- Bagna's memories
- World "carpship"
- Homesick
- From djan to fujot
- Bread and wine
Interview information
Country: IT
Region: Piemonte
City: Asti
Sergio Miravalle
Year: 1952
City: Asti
School: University
Profession: Self-employed
Languages: Italiano
Document by: Laura Bugliazzini
Video by: Laura Bugliazzini, Luca Ghiardo
Created: 31-01-2025
Questo video fa parte del seguente archivio
Nourishing Piedmontese Identity: Bagna Cauda’s tales
Nourishing Piedmontese Identity: Bagna Cauda’s tales
Bagna cauda is a complex and multifaceted gastronomic system partly constituted by its ingredients and, above all, by a repertoire of cultural aspects capable of conveying symbols, traditions, and knowledge of the communities of Southern Piedmont, from which it is considered an identity food.
A dish in which every variant of the recipe is evidence of a different tradition: hundreds of possible preparations that differ from each other, connected by distinctive traits such as conviviality, sharing, irony, and the celebration of a non-solemn festive event. A unique convergence that represents the common thread of this repository that contains interviews with farmers, cooks, and those who experience the practice of bagna cauda as a moment of communion with food and collectivity.
A meaning that, in the last twelve years, the Astigiani Cultural Association has been able to grasp, proposing to the Piedmontese communities all over the world the participation to the Bagna Cauda Day. A very successful initiative that involved over 30.000 diners in the 2024 edition.
