Bagna cauda with beef carpaccio and seasonal vegetables
Bagna cauda con carpaccio di manzo e verdure di stagione
€12
Gusto Ristorante Torino · Turin
Nutrition
- Protein14%
- Fat77%
- Carbohydrates9%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A warm garlic and oil-based dip served with raw beef slices and vegetables.
- Cuisine
- Italian (Piedmontese)
Typical ingredients
- garlic
- olive oil
- anchovies
- beef
- seasonal vegetables
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy / France
About the classic bagna càuda. This venue serves its own version.
- Origin
- Italy / France
Read more
Bagna càuda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da]; lit. 'hot dip' or 'hot gravy'), also spelled bagna caouda in Alpes-Maritimes, is a hot dish made with garlic, anchovies, red wine, and extra virgin olive oil, typical of Lower Piedmont , a geographical region of Piedmont, Italy, and Provence, France.
Excerpt from the Wikipedia article “Bagna càuda” · version used · CC BY-SA 4.0
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