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).

This article includes a list of general references, but it lacks sufficient corresponding inline citations. (March 2013)

Bagnun

Type	Soup
Place of origin	Italy
Region or state	Genoa
Main ingredients	Anchovies, brown onions, tomatoes, extra virgin olive oil, dry bread
Cookbook: Bagnun   Media: Bagnun

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

• Cuisine of Liguria
• List of Italian dishes
• List of Italian soups

References

External links

• Official website of Bagnun association in Riva Trigoso

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