Bagnun

Italian soup
  •   Media: Bagnun

Bagnun is a soup, with anchovies as the primary ingredient, which originated in the 19th century near Sestri Levante, in the province of Genoa, Italy.

History

Originally, bagnun was cooked by the crews of typical fishing boats called "leudi". Over time, it has kept its original simplicity: it is prepared, even today, with fresh anchovies, brown onions, peeled tomatoes, extra virgin olive oil, and dry bread.[1][2]

Since the 1950s, Riva Trigoso, a village near the town of Sestri Levante, has held an annual Sagra del Bagnun, a festival celebrating the dish, in the last weekend of July.

See also

  • flagItaly portal
  • iconFood portal

References

  1. ^ Dunford, Martin (16 May 2013). The Italian Riviera Rough Guides Snapshot Italy. ISBN 9781409335801.
  2. ^ "Bagnun - traditional fresh anchovies soup". Retrieved 2021-11-08.

External links

  • Official website of Bagnun association in Riva Trigoso
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