Bagnun
From Wikipedia, the free encyclopedia
 |
This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013) (Learn how and when to remove this template message) |
| 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 |
|
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[edit]
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.
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[edit]
External links[edit]
 |
This soup-related article is a stub. You can help Wikipedia by expanding it. |
