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“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.

Venetian “cicchetti”

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It is an appetizer, consumed usually in the morning when there is no time to lose.
In Venice, the cicchetto is bound inextricably to an “ombra” (“shadow”), ie a glass of wine. This local institution seems to take its name from the habit of merchants to place the barrels of wine in the shadow of the bell tower of San Marco to keep the wine cool, still in the lagoon city is said to “andar a ombre” (“go for shadows”) when wants to indicate the ritual of the mid-morning snack.
There are many bacari (wine bars) where you can find the cicchetti, the composition of which varies depending on the time of year. It is a little taste of fish or meats, hot or cold, resting on bread.
Sipping the “ombra” is possible for example to taste salt cod, sardines in sauce, clams, sea snails, just boiled octopus and nerves (gristle of veal boiled and served in vinegar and oil).

A delicious recipe: “Sarde in saòr”

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The Sarde in saòr are a really tasty appetizer of Venetian cuisine, this is a bowl of fried sardines which are served with caramelized onions cooked with vinegar, pine nuts and raisins.

The saòr is a method of preservation of sailors in ancient times in fact, when it was necessary to keep the fish on the ships for a long time, they used this particular preparation that allowed you to keep the fried fish good for several days. The sarde in saòr are in fact even more if tasted good after at least 24 hours of rest.