Bigoli in salsa

Bigoli with anchovy sauce at a restaurant in Venice, Italy
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]

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]

• Venetian cuisine
• List of pasta
• List of pasta dishes

• Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN 978-0-393-08243-2.

• Cook in Venice recipe

This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e