from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A type of spaghetti, with a rough texture, from the Veneto.


Sorry, no etymologies found.


  • The expression bigoli in salsa, literally bigoli in sauce, is used elastically to denote the traditional Venetian dish bigoli with sardines or anchovies as well as other preparations.

    Do Bianchi

  • Like the Tuscan pinci or pici, the Veneto word bigoli is a generic term that denotes long, round artisanal noodles.

    Do Bianchi

  • Hand-rolled pici - a thick-stranded pasta the Venetians call bigoli - is brawny and almost nutlike in flavor, served with brussels sprouts, bacon and Sicilian almonds.

    NYT > Home Page

  • I wish there were a place to buy Venetian foods-even the big Italian specialty stores/delis in NYC like Agata & Valentina don't carry the foods I'm craving - bacala mantecato, sardele in saor, bigoli in salsa, and the rolls called 'rosete' which were a daily staple of mine with mortadella or prosciutto.

    Silk Screen Project

  • Colorado, I eat bigoli all'uovo with sea urchin followed by tripe alla Vicentina: rarefied stuff for an erstwhile backwater. news, business, sport, the Daily Telegraph newspaper, Sunday Telegraph

  • Italian for counter service -- offering cozy, pasta-centric dishes like chestnut bigoli with lobster, sage and brown butter ($17). - News

  • Christmas Eve, Ash Wednesday, and Good Friday have always been holidays for bigoli in salsa (literally, bigoli in sauce) in nearly every city of the Veneto.

    Do Bianchi

  • This dish was almost always made by pairing bigoli and salt-cured sardines but the ingredients could change depending on the city and province and sometimes even the township.

    Do Bianchi

  • As a result, bigoli were considered an adulterated product.

    Do Bianchi

  • "Brown" bigoli - the buckwheat long noodles of Bassano and Treviso - went through a dark period because Italian law requires that only durum wheat flour be used to make pasta.

    Do Bianchi


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  • Thick-stranded, spaghetti-like pasta. Probably from Veneto region where it is traditionally eaten on Good Friday.

    November 23, 2007