Bigoli in salsa: sardines, onion and rye bread crumble
Bigoli in salsa: sarde, cipolla e crumble di pane di segale
€22
Osteria Al Ponte Del Diavolo · Venice
Nutrition
- Protein17%
- Fat41%
- Carbohydrates42%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thick Venetian pasta tossed with a sauce of sardines and onions, topped with rye bread crumbs.
- Cuisine
- Italian (Venetian)
Typical ingredients
- bigoli pasta
- sardines
- onions
- rye bread
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic bigoli. This venue serves its own version.
- Origin
- Italy
Read more
Bigoli (Italian: [ˈbiːɡoli]; Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole-wheat flour, and sometimes include duck eggs.
Excerpt from the Wikipedia article “Bigoli” · version used · CC BY-SA 4.0
Did you like this dish?