Bagnun
 | This article includes a list of general references, but it remains largely unverified because it lacks sufficient corresponding inline citations. (March 2013) |
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| Type | Soup |
|---|---|
| Place of origin | Italy |
| Region or state | Genoa |
| Main ingredients | Anchovies, 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[]
- ^ Dunford, Martin (16 May 2013). The Italian Riviera Rough Guides Snapshot Italy. ISBN 9781409335801.
- ^ "Bagnun - traditional fresh anchovies soup". Retrieved 2021-11-08.
External links[]
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Categories:
- Italian soups
- Cuisine of Liguria
- Anchovy dishes
- Metropolitan City of Genoa
- Soup stubs