 | |
| 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]
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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.[ citation needed ]
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]
