The Bagnun has been a Liguria cooking?s seafood speciality since the 1800 and was originally considered a cheap course prepared with oil, tomatoes, bread and anchovies; all these ingredients were always used in the cooking on the fishing boats, steam ships and ?leudo? typical Ligurian boats. Riva Trigoso and Sestri Levante have been always known for the anchovy fishing , in fact in the Eighteenth and Nineteenth century the anchovies were fished with one of the first fishing-net in which they were captured. At the beginning, this typical dish was eaten just during summertime, but nowadays, it is also appreciated in the wintertime. It represents also a Mediterranean diet?s example. Riva Trigoso A12 Genoa ?Livorno , Sestri Levante exit ; take state road Aurelia towards La Spezia. Bagnun Festival; penultimate week-end of July. Usually on Saturday night there is a Bagnun distribution , free of charge and accompanied by music and fireworks .
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