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
Place of origin	Italy
Region or state	Venice
Main ingredients	anchovy, onion
Variations	sardines, 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 "bigoi con le sardelle" are served.[2]

See also

• List of pasta dishes
• Venetian cuisine
•  Food portal

Notes

References

• 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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