Bagnun
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).
 | |
| Type | Soup |
|---|---|
| Place of origin | Italy |
| Region or state | Genoa |
| Main ingredients | Anchovies, brown onions, tomatoes, extra virgin olive oil, dry bread |
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.
gollark: Of course, *that* means that how good you're considered depends on how well everyone else does. Although that probably would have been the case to some extent anyway.
gollark: I mean, "you got X % of the questions right" might not line up exactly with what your grade should be, and the difficulty of exams might vary from exam to exam.
gollark: Are percentages REALLY better, though?
gollark: They actually recently implemented number grades for GCSE.
gollark: He's just *that good*. Over in this country, though, we do not have "GPAs".
External links
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