 Bigoli
With sardines or beans, garlic or with duck sauce, or with various combinations of ingredients, bigoli are a type of pasta from Veneto really tasty that, combined with various other delicacies, are to be irresistible incomparable flavor. Prepared with wheat flour, water and salt, bigoli are distinguished by the ability to hold sauces and condiments, a feature given the type of preparation it takes to die presses in traditional form and originally operated by hand and, like the dishes more or less well-known even bigoli may have local variations regarding the use of the ingredients during their preparation and, whatever the ingredients in question, it is still a type of pasta for the preparation of main dishes really elegant and refined, as well that tasty and flavorful. Famous and delicious to the point that year, the last week of April, is in Limena (PD), the so-called party of the bigoi Torcio, and every Saturday and Sunday in May is held in celebration of bigoli Rovolon (PD) in the locality of Carbonara and, again, the third weekend in May, the festival also takes place in Abano Terme in Monterosso. Ideal for a first course and irresistible for those who love the good taste to love ourselves at the table. | 
Europe
Italy
Veneto
