Bagnun

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Bagnun
Bagnun.png
TypeSoup
Place of originItaly
Region or stateGenoa
Main ingredientsAnchovies, brown onions, tomatoes, extra virgin olive oil, dry bread

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 . 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[]

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[]


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