 Bigoli with anchovy sauce at a restaurant in Venice, Italy | |
| Course | Primo (Italian pasta course) |
|---|---|
| Place of origin | Italy |
| Region or state | Venice |
| Main ingredients | Anchovy, onion |
| Variations | Sardines, black pepper, parsley |
Bigoli in salsa is a Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish. While today usually anchovy is used, in earlier days it was often prepared with sardines. It is considered one of the signature dishes of Venice.
In Castel d'Ario, in the province of Mantua, on the first day of Lent, the bigolada is held, a square party where dishes of bigoli con le sardelle are served.
See also
References
- Zanini De Vita & Fant 2013, p. 54.
- StellaSenzaGlutine.com (2015-02-18). "La "Bigolada di Castel d'Ario": anche senza glutine i "bigoli" con le sardelle". StellaSenzaGlutine.com (in Italian). Retrieved 2022-06-13.
Bibliography
- Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN 978-0-393-08243-2.
External links
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