Bigoi

Bigoi is a traditional type of fresh pasta from the Veneto region, handmade with flour and eggs, characterized by a long, thick and rough shape that allows it to hold sauces well. This pasta originated in peasant kitchens and today is one of the signature dishes of Veneto gastronomy. Bigoi lend themselves to being dressed with rich and flavorful sauces, such as duck ragu or the classic “bigoli in sauce” made with onions and anchovies. Artisanal preparation gives bigoi a unique texture, different from industrial pasta. Eating bigoi means immersing oneself in a culinary tradition that exalts the simple and genuine flavors of the Venetian land. This dish is popular during parties and family meals, bringing an authentic and old-fashioned flavor to the table.