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Contents

   



(Top)
 


1 History  





2 See also  





3 References  





4 External links  














Bagnun






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From Wikipedia, the free encyclopedia
 


Bagnun
TypeSoup
CoursePrimo (Italian course)
Place of originItaly
Region or stateGenoa, Liguria
Main ingredientsAnchovies, brown onions, tomatoes, extra virgin olive oil, dry bread

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.[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

[edit]

References

[edit]
  1. ^ Dunford, Martin (16 May 2013). The Italian Riviera Rough Guides Snapshot Italy. ISBN 9781409335801.
  • ^ "Bagnun - traditional fresh anchovies soup". Retrieved 2021-11-08.
  • [edit]


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  • Retrieved from "https://en.wikipedia.org/w/index.php?title=Bagnun&oldid=1223890714"

    Categories: 
    Italian soups
    Cuisine of Liguria
    Anchovy dishes
    Metropolitan City of Genoa
    Soup stubs
    Italian cuisine stubs
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    Articles needing additional references from March 2013
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