 | This article needs additional citations for
verification. (March 2013) |
 | |
| 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 " 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
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
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |