Bagnun
Sign in to saveBagnun 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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Within Vinony's link graph, Bagnun is referenced by 317 other articles, and connects out to Frittula, list of Italian dishes and Italy.
It sits within the topics Anchovy dishes, Cuisine of Liguria and Italian soups.
Its subject is documented across 5 Wikipedia language editions.
Wikidata facts
- Subclass of
- food
- Country of origin
- Italy
- Material used
- Engraulidae
- Image
- Bagnun.png
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- Commons category
- Bagnun
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Encyclopedic overview
4 sectionsContents
- History
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- References
- External links
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== 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.
Excerpted from Wikipedia’s “Bagnun” article, available under the CC BY-SA 4.0 licence.