Eating Piedmontese food all year round is easier thanks to the Mangébin project. In November, you can't miss the appointment with the unique pleasure of the most iconic of Piedmont's traditional dishes: Bagna Cauda, the very special sauce made with garlic, anchovies and oil to be enjoyed with the pride of Piedmontese agriculture, such as Carmagnola peppers or Nice hunchback cardoons. From 22 to 24 November, the restaurants of the Mangébin network are proposing a weekend dedicated to Bagna Cauda: all you have to do is make a reservation, discovering the participating restaurants on the dedicated pages. More and more restaurants in Torino and its province are joining the circuit, guaranteeing at least 60% of the dishes on the menu come from the Piedmontese tradition and are cooked with local ingredients. Thanks to Mangèbin, it is possible to discover and appreciate the best of Piedmontese cuisine, from classic recipes to modern interpretations, indulging in a journey of authentic flavours.
