Bigoli (or ‘bigoi’ in the Veneto dialect) have a shape not dissimilar to spaghetti, though they’re distinctly longer and thicker. Originally made from buckwheat flour, bigoli have been enjoyed in Veneto since the time of the Venetian Republic. Legend states that, in 1604, a local pastaio (pasta maker) named Bartolomio Veronese - nicknamed ‘Abundance’ for his apparent fondness of food - acquired a patent for a machine he had invented to produce long pasta, which he called a bigolaro. The bigolaro was made from wood, rather than the popular bronze die of today, and was cylindrical in shape, with a perforated filter attachment. When dough was extruded via this contraption, this resulted in long, fat strands of pasta, around 3-4mm in diameter. Veronese’s invention was a resounding success, with bigoli quickly becoming the choice pasta amongst Venetian natives.
This week, we’ve paired this special Venetian pasta with a favourite amongst the Pasta Evangelists community, dubbed our “Carbonara of Dreams” by one convert. This hedonistic Roman classic is thought to have its name derived from when charcoal burners were used to cook the dish over campfires.
Although not entirely traditional, we use pancetta in our carbonara sauce because it imparts a deep, salty intensity that pairs with the richness of the egg yolk and cream. We finish our carbonara with freshly ground black pepper and generous shavings of Italian cheese. The wonderfully golden hue of our sauce is the product of the quality egg yolks we source for our Carbonara. Be transported to the ‘Eternal City’ - albeit via Venice - by this classic Roman dish with a Venetian twist.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semolina, WHEAT Flour, EGG, Rice Flour
Cream (MILK), Italian Grated Cheese (MILK, Salt, Rennet), EGG Yolk (18%), Water, Black Pepper
Pork, Salt, Dextrose, Spices and Flavourings, Antioxidant: Sodium Ascorbate, Preservatives: Potassium Nitrate, Sodium Nitrite
Italian Hard Cheese (8g): MILK, Salt, Rennet