Bagnun

Last updated
Bagnun
Bagnun.png
Type Soup
Course Primo (Italian course)
Place of origin Italy
Region or state Genoa, Liguria
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.

Contents

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

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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.