The Origins of Bigoi
A traditional pasta from the Veneto region, bigoi dates back to the 1600s. While originally considered a humble, staple food, it can now be found in fine Italian restaurants.
We continue to craft this thick, spaghetti-like dish in time-honored fashion. Each day, we prepare the pasta and sauces at our Upper East side location. By blending fine, protein-rich durum wheat, water and a pinch of salt, we press it through the bigolaro to create its delicate shape. Its subtly rough texture allows the sauces to better adhere to its surface, ensuring that each bite is rich in delectable flavor.
In the small towns tucked away in the Veneto region of northern Italy, one can relish the simple, bountiful flavors found in each family kitchen.
It was this notion – that authentic, natural, wholesome food should be an everyday staple – that led to Bigoi Venezia.
Drawing on the classic dish of the Veneto region, we developed an extensive range of traditional sauces, each resulting in a singular journey for the senses.
Bigoi Venezia celebrates the simple pleasures of a delicious, home-cooked meal, freshly made with only the finest ingredients… in other words, Sani e Italiani.