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Similar Cappon magro, Soup alla Canavese, Sardenara, Sgabeo, Pansotti | ||
Cucina ligure bagnun di acciughe riva trigoso
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
- Cucina ligure bagnun di acciughe riva trigoso
- Cuochi e fiamme bagnun di acciughe 1 2
- History
- References
Cuochi e fiamme bagnun di acciughe 1 2
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.
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.
References
Bagnun Wikipedia(Text) CC BY-SA