“Bigòi in salsa”, a typical venetian pasta dish

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The “bigòi in salsa” are a first dish of Veneto which, according to tradition, were consumed during the lean days, such as Christmas Eve, Holy Friday and Wednesday of the Ashes.

The bigoli in seasoning sauce are made with a simple but very tasty sauce, consisting of fine sliced ​​onions and anchovies (or sardines) dissolved slowly in olive oil. The bigoli, which are also typical of the Veneto region (for this particoular dish, the black bigòi of Bassano are preferred), are a type of pasta similar in shape to the rough surface of thick spaghetti as well as being prepared with wheat flour, can also be made with whole wheat flour, with or without eggs.

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