Bigoli (

Venetian Venetian often means from or related to: * Venice, a city in Italy * Veneto, a region of Italy * Republic of Venice (697–1797), a historical nation in that area Venetian and the like may also refer to: * Venetian language, a Romance language s ...

: ''bìgołi'') is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with

buckwheat flour Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopy ...

, but are now more commonly made with whole wheat flour, and sometimes include

duck eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especia ...

. The preparation is then extruded through a ''bigolaro'', from which the pasta gets its name. Bigoli is a term used in Veneto; a similar type of pasta called

pici Pici (; ) is thick, hand-rolled pasta, like fat spaghetti.'' Il Devoto-Oli. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier. It originates in the province of Siena in Tuscany; in the Montalcino are ...

is produced in Tuscany.

History

There are different versions of the origins of the bigoli. They only agree that they originated in what is now the Veneto region. According to one theory, its origin dates back to the 14th century during the Venetian Turkish Wars. After the Turks sank numerous Venetian ships loaded with durum, the remaining flour was stretched with

common wheat Common wheat (''Triticum aestivum''), also known as bread wheat, is a cultivated wheat species. About 95% of wheat produced worldwide is common wheat; it is the most widely grown of all crops and the cereal with the highest monetary yield. Ta ...

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

. The new mixture was used for a dough, formed into a large spaghetto and called a bigolo. In 1604, a pasta maker from Padua named Bartolomio Veronese, known as Abbondanza, patented a press for making bigoli. This was the real triumph of the bigoli. According to another version, the bigoli are the result of a further development of a type of pasta that was already widespread in Northeast Italy. They were first mentioned as bigoli in the 15th century at the court of the Bishop of

Eraclea Eraclea () is a small city and ''comune'' in the Metropolitan City of Venice, Veneto, northern Italy. It is located on the Adriatic Sea, Adriatic coast between the towns of Caorle and Jesolo. History From its founding until 742 AD, the Repu ...

.''Le paste d’Italia'' (= ''Le guide de L’Espresso.'') S. 178.

References

* * Types of pasta Cuisine of Veneto {{Italy-cuisine-stub

History

See also

References