Bagnun

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Bagnun
Place of origin Italy
Region or state Genoa
Main ingredient(s) Anchovies, brown onions, tomatoes, extra virgin olive oil, dry bread

Bagnun is the name given to a soup based mainly on anchovies, born in the 19th century, nearby Sestri Levante in the province of Genoa (Italy).

Originally, this dish was cooked by the crew in typical fishing boats called leudi. Over time, the bagnun has kept its original simplicity: this dish 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.

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