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.[1]

Bigoli in salsa
Bigoli with anchovy sauce at a restaurant in Venice, Italy
CoursePrimo (Italian pasta course)
Place of originItaly
Region or stateVenice
Main ingredientsAnchovy, onion
VariationsSardines, black pepper, parsley

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.[2]

See also

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References

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  1. ^ Zanini De Vita & Fant 2013, p. 54.
  2. ^ 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

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