DISH RESEARCH · Dish
bagnùn d'acciughe
Also known as: Bagnùn d'acciughe PAT
Ligurian anchovy and tomato soup poured over toasted rustic bread.
About bagnùn d'acciughe
Bagnùn d'acciughe is a fishermen's soup from Riva Trigoso on Liguria's eastern coast. This profile follows a traditional local formula of fresh anchovies, tomato, aromatics and white wine, served over toasted rustic bread in place of the source's equivalent sailor's crackers.
Fresh anchovies bring a full but clean marine flavour to a bright tomato broth. Onion and garlic add savoury depth, basil and parsley keep it fragrant, and white wine and chilli give the sauce a lively finish.
The soup is red and fairly thick, with delicate opened anchovies nestled in the tomato sauce rather than broken apart. Toasted bread sits underneath, absorbing the broth while retaining firmer edges.
Allergens in this recipe
Contains: Fish, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in bagnùn d'acciughe
Riva Trigoso Bagnùn with Rustic Bread.
- Fresh anchoviesTender marine base
- Fresh parsleyFresh herbal aromatic
- White onionSweet savoury base
- Ripe tomatoesBright thick broth
- GarlicPungent aromatic
- Extra-virgin olive oilCooking medium
- White wineAcidic aromatic lift
- Fresh basilFragrant herbal note
- WaterBroth liquid
- Toasted rustic breadBroth-soaking base
- SaltSeasoning
- Chilli pepperGentle heat
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fresh anchovies: . The source names fresh anchovies without identifying the exact species; Fish remains confirmed
- Fresh parsley:
- White onion:
- Ripe tomatoes:
- Garlic:
- Extra-virgin olive oil:
- White wine: . The source does not identify the wine producer or complete processing aids; no source-specific allergen absence is inferred
- Fresh basil:
- Water:
- Toasted rustic bread: . The selected source permits rustic bread in place of sailor's crackers; ordinary rustic bread confirms Wheat while its complete bakery formula remains unresolved
- Salt:
- Chilli pepper:
Origins & food traditions
Liguria-born food researcher Enrica Monzani supplies the complete traditional Riva Trigoso recipe selected here and describes bagnùn as a fishermen's dish of Liguria's eastern coast. YouLiguria independently identifies it as a typical Riva Trigoso anchovy soup placed over gallette del marinaio.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Ligurian Cuisine
- Italian Cuisine