Bagnun
Italian soup
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.
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.
“Bagnun” enters the record as italian soup. Crown Archives preserves that source wording while asking what Bagnun, Italian and soup can confirm, complicate or overturn.
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The citation trail is more important than the brevity of the summary: it shows where individual claims can be examined in context. The source revision retrieved here is dated Jun 9, 2025. The linked authority identifier is Q3632937. None of the 0 selected statements returned an explicit reference.
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This entry incorporates text from “Bagnun” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.