The bigoli are a long pasta, similar to a large noodle, originating from Vicenza, widespread in all Veneto and also in East Lombardy. They are normally seasoned with traditional sauces, in particular with meat or duck-based sauce, fish or cheeses.
Cooking: 7/8 min
- Strong cardboard, suitable for low temperatures
- On each bag, complete information about the product and conservation
- Product preparation tips
- Multilingual labelling, with product image and rich in technical information