bagnun di acciughe

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 ship's biscuit 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.


This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play