BIGOLI IN SALSA
Bigoli pasta, salted anchovies, sweet onions, farm eggs, stone-ground flour.
Effortless
Veneto
A forty-five minute journey
550 Kcal
BIGOLI IN SALSA
Bigoli pasta, salted anchovies, sweet onions, farm eggs, stone-ground flour.
Effortless
Veneto
A forty-five minute journey
550 Kcal
BIGOLI IN SALSA
Bigoli pasta, salted anchovies, sweet onions, farm eggs, stone-ground flour.
Effortless
Veneto
A forty-five minute journey
550 Kcal
GENESIS
Bigoli in Salsa is an iconic primal dish of the Venetian culinary tradition, intimately bound to the city of Venice and its surrounding domains. Its history is rooted in necessity and the wisdom of the folk, who crafted exquisite fare from simple, readily available ingredients.
Bigoli are a variety of long, thick pasta, akin to robust spaghetti, traditionally fashioned from wholemeal flour (or a blend of soft and durum wheat), water, and salt. They are distinguished by a rustic, coarse surface, a noble gift of the traditional press known as the "bigolaro." Their presence within the Venetian landscape has been chronicled since the fourteenth century.
The "in salsa" seasoning is historically humble yet profoundly flavorful, prepared primarily with finely translucent white onions and salt-cured fish, typically sardines or anchovies. This choice was far from accidental: preserved fish was easily sourced and offered a vital source of protein on the days of abstinence mandated by Catholic tradition, such as Fridays and during the solemn season of Lent.
The marriage of these textured bigoli, uniquely capable of cradling the sauce, with the deeply savory emulsion of onions and cured fish, gave birth to an iconic dish that narrates the maritime and agrarian heritage of the Veneto—a true monument to a resilient gastronomy rich in authentic essence.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Soft wheat flour type "0"
Eggs
Salt
400 g
4
a pinch
FOR THE ELIXIR
White onions
Salted anchovies
Extra virgin olive oil
Salt and pepper
500g
100g
to taste
to taste
CURATION
For the pasta:
Arrange the flour in a fountain upon the work surface, introduce the salt and the eggs, and begin to knead until a smooth and homogenous dough is born.
Allow the dough to rest, covered, for approximately 30 minutes, composed and undisturbed.
Employing the traditional bigoli press, shape the pasta into being.
Lay the bigoli upon a lightly floured linen cloth.For the sauce:
Cleanse the salted anchovies, divesting them of their bones and spines, then rinse away their saline shroud under gently flowing water.
Finely slice the onions and allow them to sweat slowly in a saucepan with an abundance of extra virgin olive oil, until they soften into a translucent tenderness.
Introduce the anchovies, letting them dissolve over a whispering flame, stirring with gentle reverence.
Conclude with freshly ground black pepper.Bigoli:
Cook the bigoli in an abundance of boiling salted water for 5 to 7 minutes, or until they reach the perfect state of al dente resistance.
Drain and dress them with the sublime sauce of onions and anchovies.
Serve them vaporous and warm, directly to the table.
aspiration
For a more intense nuance of flavor, you may impart a whisper of chili pepper to the sauce.
Alternative interpretations of this dish invite the classic embrace of raisins and pine nuts.
To culminate the creation, a scattering of freshly bruised parsley may be bestowed at the very end.
GENESIS
Bigoli in Salsa is an iconic primal dish of the Venetian culinary tradition, intimately bound to the city of Venice and its surrounding domains. Its history is rooted in necessity and the wisdom of the folk, who crafted exquisite fare from simple, readily available ingredients.
Bigoli are a variety of long, thick pasta, akin to robust spaghetti, traditionally fashioned from wholemeal flour (or a blend of soft and durum wheat), water, and salt. They are distinguished by a rustic, coarse surface, a noble gift of the traditional press known as the "bigolaro." Their presence within the Venetian landscape has been chronicled since the fourteenth century.
The "in salsa" seasoning is historically humble yet profoundly flavorful, prepared primarily with finely translucent white onions and salt-cured fish, typically sardines or anchovies. This choice was far from accidental: preserved fish was easily sourced and offered a vital source of protein on the days of abstinence mandated by Catholic tradition, such as Fridays and during the solemn season of Lent.
The marriage of these textured bigoli, uniquely capable of cradling the sauce, with the deeply savory emulsion of onions and cured fish, gave birth to an iconic dish that narrates the maritime and agrarian heritage of the Veneto—a true monument to a resilient gastronomy rich in authentic essence.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Soft wheat flour type "0"
Eggs
Salt
400 g
4
a pinch
FOR THE ELIXIR
White onions
Salted anchovies
Extra virgin olive oil
Salt and pepper
500g
100g
to taste
to taste
CURATION
For the pasta:
Arrange the flour in a fountain upon the work surface, introduce the salt and the eggs, and begin to knead until a smooth and homogenous dough is born.
Allow the dough to rest, covered, for approximately 30 minutes, composed and undisturbed.
Employing the traditional bigoli press, shape the pasta into being.
Lay the bigoli upon a lightly floured linen cloth.For the sauce:
Cleanse the salted anchovies, divesting them of their bones and spines, then rinse away their saline shroud under gently flowing water.
Finely slice the onions and allow them to sweat slowly in a saucepan with an abundance of extra virgin olive oil, until they soften into a translucent tenderness.
Introduce the anchovies, letting them dissolve over a whispering flame, stirring with gentle reverence.
Conclude with freshly ground black pepper.Bigoli:
Cook the bigoli in an abundance of boiling salted water for 5 to 7 minutes, or until they reach the perfect state of al dente resistance.
Drain and dress them with the sublime sauce of onions and anchovies.
Serve them vaporous and warm, directly to the table.
aspiration
For a more intense nuance of flavor, you may impart a whisper of chili pepper to the sauce.
Alternative interpretations of this dish invite the classic embrace of raisins and pine nuts.
To culminate the creation, a scattering of freshly bruised parsley may be bestowed at the very end.
latest culinary creations
GENESIS
Bigoli in Salsa is an iconic primal dish of the Venetian culinary tradition, intimately bound to the city of Venice and its surrounding domains. Its history is rooted in necessity and the wisdom of the folk, who crafted exquisite fare from simple, readily available ingredients.
Bigoli are a variety of long, thick pasta, akin to robust spaghetti, traditionally fashioned from wholemeal flour (or a blend of soft and durum wheat), water, and salt. They are distinguished by a rustic, coarse surface, a noble gift of the traditional press known as the "bigolaro." Their presence within the Venetian landscape has been chronicled since the fourteenth century.
The "in salsa" seasoning is historically humble yet profoundly flavorful, prepared primarily with finely translucent white onions and salt-cured fish, typically sardines or anchovies. This choice was far from accidental: preserved fish was easily sourced and offered a vital source of protein on the days of abstinence mandated by Catholic tradition, such as Fridays and during the solemn season of Lent.
The marriage of these textured bigoli, uniquely capable of cradling the sauce, with the deeply savory emulsion of onions and cured fish, gave birth to an iconic dish that narrates the maritime and agrarian heritage of the Veneto—a true monument to a resilient gastronomy rich in authentic essence.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Soft wheat flour type "0"
Eggs
Salt
400 g
4
a pinch
FOR THE ELIXIR
White onions
Salted anchovies
Extra virgin olive oil
Salt and pepper
500g
100g
to taste
to taste
CURATION
For the pasta:
Arrange the flour in a fountain upon the work surface, introduce the salt and the eggs, and begin to knead until a smooth and homogenous dough is born.
Allow the dough to rest, covered, for approximately 30 minutes, composed and undisturbed.
Employing the traditional bigoli press, shape the pasta into being.
Lay the bigoli upon a lightly floured linen cloth.For the sauce:
Cleanse the salted anchovies, divesting them of their bones and spines, then rinse away their saline shroud under gently flowing water.
Finely slice the onions and allow them to sweat slowly in a saucepan with an abundance of extra virgin olive oil, until they soften into a translucent tenderness.
Introduce the anchovies, letting them dissolve over a whispering flame, stirring with gentle reverence.
Conclude with freshly ground black pepper.Bigoli:
Cook the bigoli in an abundance of boiling salted water for 5 to 7 minutes, or until they reach the perfect state of al dente resistance.
Drain and dress them with the sublime sauce of onions and anchovies.
Serve them vaporous and warm, directly to the table.
aspiration
For a more intense nuance of flavor, you may impart a whisper of chili pepper to the sauce.
Alternative interpretations of this dish invite the classic embrace of raisins and pine nuts.
To culminate the creation, a scattering of freshly bruised parsley may be bestowed at the very end.