Archives For bigoli

Bigoli in salsa

Bigoli in salsa

 

Bigoli in salsa is one of the most classic Venetian dishes which is found mostly in the city of Venice itself, but in variations in other parts of the Veneto. It consists of a kind of pasta made with semolina flour and eggs, served in an anchovy and onion sauce. The bigoli themselves are like very thick spaghetti, and similar to Tuscan pici or bringoli except that those are made without eggs. The name is also used for a kind of wholewheat spaghetti typical to the town of Bassano del Grappa in the north of the Veneto and so these are also sometimes used. Normal spaghetti would work well if it’s all that you can find.

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In Verona (missing Amy)

April 10, 2016 — 8 Comments

In Verona (missing Amy)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I first visited Verona thirty years ago. I was in Venice having lunch with an aunt and two cousins who I had never met before. During the memorable lunch, which you can read about here, it emerged that my eldest cousin, Silvia, sang in the chorus at the Arena di Verona—a well-preserved Roman amphitheater where a summer season of operas are staged in a manner that Cecil B DeMille would be proud of—and was appearing in Aida that evening. A moment of summer madness resulted in my going with her (Verona is about an hour away from Venice) and hearing Verdi’s music soaring up to the stars while a cast of a thousand ballerinas danced on a vast pyramid behind the stage.

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