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bagnun

anchovy stew

A traditional sailors' dish of eastern Liguria's Riviera di Levante, bagnun is eaten warm or cold, prepared with anchovies, garlic, onions, basil, tomatoes, and white wine, and topped with a gallette or two.

In mid July, Sestri Levante holds a three-day Sagra del Bagnun, when the anchovies (acciughe) in the surrounding seas are especially plentiful.

Text © Dana Facaros and Michael Pauls

Image by storienogastronomiche.it