Bigoli in salsa

Bigoli in salsa is an Italian pasta dish and one of the emblematic dishes of Venice, although its variations can be found throughout the Veneto region. It consists of whole wheat bigoli pasta in an anchovy and onion sauce. Bigoli is a traditional Venetian pasta, a bit thicker than spaghetti, with a rough texture that allows the sauce to be absorbed more easily.

It is made using a special press called bigolaro, originating from 1604. The nutty flavor of bigoli pairs well with anchovies, creating a unique, rich flavor of the whole dish, which is sometimes made with sharp-tasting salt-cured sardines instead of anchovies.

Every local seems to have their own way of making the dish, and some cooks also add pine nuts and raisins to the sauce as a nod to the Venetian period during the Renaissance when raisins and pine nuts made their way to Venice. Bigoli in salsa was originally consumed during fasting days such as Ash Wednesday, Christmas Eve, or Good Friday, and over the years it became a dish that is best consumed the night before a big feast, since it is both substantial and light enough to leave some space for the next day's feast.