Franca Garesio Gianni Bonadio
Avigliano Terme Hotel School
Gianni Bonadio, chef of the Agliano Terme Hotel School, explains how to prepare bagna cauda in respect of the traditional recipe, with some adjustments to improve its flavor and digestibility.
His extensive discussion on the subject ranges from the preparation of the bagna to the vegetables that are traditionally prepared to accompany it, and the best way to collect what is left in the fujot at the end of its consumption.
Although his believe is that there is not a single and indisputable recipe for the preparation of bagna cauda, he thinks it is important to know how harmoniously combine the basic ingredients. According to him, among them, conviviality and sharing are essential.
Video table of contents
Interview information
Country: IT
Region: Piemonte
City: Asti
Locality: Agliano Terme
Giovanni Bonadio
Date of birth: 10-21-1964
City: Asti
School: High school or Secondary
Profession: Teacher/Professor
Languages: Italiano
Document by: Laura Bugliazzini
Video by: Laura Bugliazzini, Luca Ghiardo
Created: 01-03-2025
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.
