Bigoli with Seafood cooked in parchment
Bigoli ai Frutti di Mare cotti al Cartoccio
€40
Ristorante San Trovaso · Venice
- Cereals containing gluten
- Crustaceans
- Fish
Nutrition
- Protein26%
- Fat23%
- Carbohydrates51%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thick pasta paired with various seafood, steamed in parchment paper to preserve moisture and flavor.
- Cuisine
- Italian
Typical ingredients
- bigoli pasta
- mixed seafood
- white wine
- herbs
- olive oil
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
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