Bagnun

 ( Italian Soups ) 

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.

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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 , peeled , extra virgin olive oil and dry bread.

Martin Dunford (2013). 9781409335801, Rough Guides UK. . ISBN 9781409335801

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.

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See also

• Cuisine of Liguria
• List of Italian soups

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External links

• Official website of Bagnun association in Riva Trigoso

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