Bigoli in Salsa
Bigoi co a sardea
One of the simplest but tastiest dishes of Veneto cuisine which was originally conceived out of respect for the traditional religious diet of fasting days and Fridays. It’s made from egg pasta, traditionally drawn by hand, using a pasta press, a machine found in all Veneto eateries and a sauce made from olive oil and salted sardines; the cheapest ingredients available with the maximum taste. An enticing variation of this dish, more common in the Vicenza area, is bigoli served with duck sauce.