Bigoli, also known as pici in other parts of Italy, are long, round Venetian pasta that closely resemble spaghetti. Each strand is carefully made using a brass press called a bigolaro, which have been used to make bigoli since 1604. Bigoli are traditionally made with whole wheat flour and are only served one way: in salsa. Bigoli in salsa is a signature Venetian dish that used to be reserved for “lean” days (the days in which meat was abstained from), such as Lent and Christmas Eve, but is now a meat-free alternative any day of the year. We have partnered with our good friends at Venetian-inspired Polpo to bring you this classic Venetian dish. We make our bigoli by hand and top it with Polpo’s delicious anchovy and white wine sauce inspired directly by the coasts of Venice.
(Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Onions, Anchovy fillets, White wine, Butter, Olive oil, Black pepper
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