Bigoli de Bassan

Bigoli are thick spaghetti, originating from the Veneto. Their name comes from the press, which is used for their production. Thanks to its rough surface, they fit best with thick tomato-based sauces. Since 1935, the Borella company has been producing some of the best pasta’s out of the Venice region in Italy. The Bigoli de Bassan variety is a long spaghetti-like cut named after the press “bigolaro” used to manufacture them. Their consistent texture and flavor is ideal to hold sauces nicely.

Manufacturer: Bigoli de Bassan - Borella


Bigoli with anchovy sauce
Ingredients for 6 persons: - 600 g bigoli de Bassan "Borella" - 200 g white onions - 200 g red onions - 160 g of sardines - Extra Virgin Olive Oil - Pepper
Articolo - 17/06/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Bigoli with anchovy sauce
Ingredients for 6 persons: - 600 g bigoli de Bassan "Borella" - 200 g white onions - 200 g red onions - 160 g of sardines - Extra Virgin Olive Oil - Pepper
Articolo - 17/06/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Bigoli with anchovy sauce
Ingredients for 4 people: - Bigoli de Bassan "Borella" - 200 g anchovy fillets - 1 tbsp pine nuts - 2 tablespoons raisins - 6 tablespoons of breadcrumbs - 2 teaspoons of wild fennel "Campisi" - 2 teaspoons tomato paste from Pachino tomatoes "Campisi" - 3 anchovies in olive oil "Stefano Rocca" - 1/2 onion - Chopped parsley - Extra virgin olive oil Nocellara "Frantoio Cutrera"
Ricetta - 24/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Bigoli with duck ragu (all'anatra)
Ingredients for 6 people: - 600 g Bigoli de Bassan "Borella" - 500 grams of duck meat (chopped) - 2 shallots - 2 cloves of garlic - 1 carrot - 1 stalk of celery - 1 glass of red wine - 1 1/2 glasses of white wine - 1 tablespoon extra virgin olive oil - Butter - 70 g Grana Padano - Salt and pepper - Nutmeg
Articolo - 27/12/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Bigoli with tuna bottarga and grilled zucchini
Ingredients for 4 people: - 400 g Bigoli de Bassan "Pastificio Borella" - 30 g tuna bottarga "Alberto Rocca" - 3/4 grilled zucchini "Arconatura" - Extra Virgin Olive Oil Gran Cru "Frantoio Franci" - 1 chili - parsley - garlic
Ricetta - 27/11/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



Do you have questions about our products? Publish here your question and our team will answer you as soon as possible.

YOUR QUESTION

Users Email The user-name you chose will be visible for everyone in the forum. You can also use a nickname or leave it blank. The email provided by you will only be used to communicate the answers. Domanda associata a: Bigoli de Bassan Question Due to numerous intrusion attempts via automated software we ask you to manually enter the verification code you see in the box: