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*Bìgoli* in salsa
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.^[1]

In the past, "bigoli" were eaten on fasting days. The dish has Jewish origin and it was considered a comfort food for those who cannot afford the purchase of meat. The sardines used are usually from the Adriatic. The recipe also includes pine nuts and raisins.

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]

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

Cook in Venice recipe

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