| Anchovies, brown onions, tomatoes, extra virgin olive oil, dry bread|
Cappon magro, Soup alla Canavese, Sardenara, Sgabeo, Pansotti
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).
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.