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]
 | |
| Course | Primo (Italian pasta course) |
|---|---|
| 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 bigoli con le sardelle are served.[2]
See also
edit
References
edit- ^ 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
edit- 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
edit
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |