Recipe: Bagnun di acciughe

Bagnun di acciughe is one of the most authentic and distinctive flavours of Sestri Levante, and more precisely from the seaside village of Riva Trigoso. Born from the humble cuisine of fishermen, this dish tells the story of the sea, work and conviviality of a community deeply attached to its traditions.

The star of the show is the anchovy, the poor man’s fish par excellence, which is combined with tomato and sailor’s biscuits in a simple but intensely flavourful dish. The result is a recipe that offers all the taste of the Mediterranean, made with a few essential ingredients and techniques handed down over time.

The name itself evokes the idea of a dish ‘in broth’, a fragrant sauce made with tomatoes, onions and white wine, in which the anchovies are cooked for a few minutes, keeping their delicacy intact. The dish is completed by the sailor’s biscuit, a food symbolising life at sea, which absorbs the sauce and becomes an integral part of the experience.

Since 1960, however, Bagnun has become more than just a recipe. Based on an idea by Edoardo Bo, a convivial evening began to be organised, traditionally on the penultimate weekend of July, during which generous portions of the famous fish soup were offered to citizens and guests. Even today, the Sagra del Bagnun marks the summer in Sestri Levante with a weekend of music, shows and good food in the picturesque setting of Riva Trigoso.

For some years now, Bagnun has also been a cultural association, committed to promoting the name of Sestri Levante and its gastronomic tradition around the world, strengthening the link between cuisine, territory and identity.

Let’s now see how to prepare this dish, which is symbolic of the Ligurian seafaring tradition.