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| Place of origin | Italy |
|---|---|
| Region or state | Venice |
| Main ingredients | Anchovy, onion |
| Variations | Sardines, black pepper, parsley |
Bigoli in salsa is a Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish. While today usually anchovy is used, in earlier days it was often prepared with sardines. It is considered one of the signature dishes of Venice.[1]
In Castel d'Ario, in the province of Mantua, on the first day of Lent, the "Bigolada" is held, a square party where dishes of bigoli con le sardelle are served.[2]
