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{{Short description|Type of pasta}}
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{{Infobox prepared food
{{Italics title}}
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| name = Bigoli
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{{Infobox food
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| image = [[File:Bigoli2.jpg|250px]]
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| name = ''Bigoli''
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| image = Bigoli2.jpg
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| type = [[Pasta]]
| type = [[Pasta]]
| served =
| served =
| main_ingredient = [[Whole wheat flour]]
| main_ingredient = [[Whole-wheat flour]]
| variations = Pici
| variations = ''Pici''
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| calories =
| other =
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}}


'''Bigoli''' {{IPA-it|ˈbiːɡoli|}} ([[Venetian language|Venetian]]: ''bìgołi'') is an [[Food extrusion|extruded]] [[pasta]] in the form of a long and thick strand. Initially bigoli made with [[buckwheat flour]], but are more commonly made with [[whole wheat flour]] now, and sometimes include duck eggs. The preparation is then extruded through a ''bigoloro''.<ref name=":0">{{Cite book|url=https://www.worldcat.org/oclc/762599005|title=Géométrie de la pasta|last=Hildebrand|first=Caz|date=|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=28 & 198|oclc=762599005}}</ref>
'''''Bigoli''''' ({{IPA|it|ˈbiːɡoli|lang}}; [[Venetian language|Venetian]]: ''bìgołi'') is an [[Food extrusion|extruded]] [[pasta]] in the form of a long and thick strand. Initially ''bigoli'' were made with [[Buckwheat#Culinary use|buckwheat flour]], but are now more commonly made with [[whole-wheat flour]], and sometimes include [[Eggs as food|duck eggs]]. The preparation is then extruded through a ''bigolaro'', from which the pasta gets its name.<ref name=":0">{{Cite book|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=28 & 198|oclc=762599005}}</ref>


Bigoli is a term used in [[Veneto]]; a similar type of pasta called [[pici]] is produced in Tuscany.<ref name=":0" />
''Bigoli'' is a term used in [[Veneto]]; a similar type of pasta called ''[[pici]]'' is produced in [[Tuscany]].<ref name=":0" />

==History==
There are different versions of the origins of the ''bigoli''. They only agree that they originated in what is now the Veneto region. According to one theory, its origin dates back to the 14th century during the Venetian Turkish Wars. After the Turks sank numerous Venetian ships loaded with [[durum]], the remaining flour was stretched with [[common wheat]] [[flour]]. The new mixture was used for a dough, formed into a large spaghetto and called a ''bigolo''.

In 1604, a pasta maker from [[Padua]] named Bartolomio Veronese, known as ''Abbondanza'' ({{literally|Abundance}}), patented a press for making ''bigoli''. This was the real triumph of the ''bigoli''.<ref>{{Cite web |title=Come nascono I BIGOI - bigoialtorcio.it |url=https://www.bigoialtorcio.it/content/7-come-nascono-i-bigoi |access-date=2022-06-16 |website=www.bigoialtorcio.it}}</ref>

According to another version, the ''bigoli'' are the result of a further development of a type of pasta that was already widespread in [[northeast Italy]]. They were first mentioned as ''bigoli'' in the 15th century at the court of the bishop of [[Eraclea]].<ref name="Espresso">''Le paste d’Italia'' (= ''Le guide de L’Espresso.'') S. 178.</ref>


==See also==
==See also==
{{Commons category-inline}}
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*[[Bigoli in salsa]]
{{Portal|Italy|Food}}
*[[Macaroni]]
*[[Venetian cuisine]]
* [[Venetian cuisine]]
*[[Pici]]
* [[List of pasta]]
⚫
* ''[[Bigoli in salsa]]''


==References==
==References==
{{Reflist}}
* {{cite news |first=Clarissa |last=Hyman |title=Spaghetti con tutti . . . . . . and linguine, rigatoni, bucatini and the rest. Clarissa Hyman gorges herself on an Umbrian outbreak of pastamania | work=Financial Times; London | publisher=Financial Times Ltd. | date=2006-09-02 | accessdate=2006-10-23 }}
* {{cite news |first=Peter M. |last=Gianotti |title=Fresh seafood with an Italian accent | work=Knight-Ridder/Tribune Business News | publisher=Newsday Inc. | date=2006-07-19 | accessdate=2006-10-23 }}
* {{cite news |first=Clarissa |last=Hyman |title=Spaghetti con tutti . . . . . . and linguine, rigatoni, bucatini and the rest. Clarissa Hyman gorges herself on an Umbrian outbreak of pastamania | work=Financial Times; London | publisher=Financial Times Ltd. | date=2006-09-02 }}
* {{cite news |first=Peter M. |last=Gianotti |title=Fresh seafood with an Italian accent | work=Knight-Ridder/Tribune Business News | publisher=Newsday Inc. | date=2006-07-19 }}
{{Pasta}}
{{Pasta}}

[[Category:Types of pasta]]
[[Category:Types of pasta]]
[[Category:Cuisine of Veneto]]
[[Category:Cuisine of Veneto]]



{{Italy-cuisine-stub}}
{{Italy-cuisine-stub}}

Latest revision as of 03:54, 16 August 2024

Bigoli
TypePasta
Place of originItaly
Region or stateVeneto
Main ingredientsWhole-wheat flour
VariationsPici

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. The preparation is then extruded through a bigolaro, from which the pasta gets its name.[1]

Bigoli is a term used in Veneto; a similar type of pasta called pici is produced in Tuscany.[1]

History

[edit]

There are different versions of the origins of the bigoli. They only agree that they originated in what is now the Veneto region. According to one theory, its origin dates back to the 14th century during the Venetian Turkish Wars. After the Turks sank numerous Venetian ships loaded with durum, the remaining flour was stretched with common wheat flour. The new mixture was used for a dough, formed into a large spaghetto and called a bigolo.

In 1604, a pasta maker from Padua named Bartolomio Veronese, known as Abbondanza (lit. 'Abundance'), patented a press for making bigoli. This was the real triumph of the bigoli.[2]

According to another version, the bigoli are the result of a further development of a type of pasta that was already widespread in northeast Italy. They were first mentioned as bigoli in the 15th century at the court of the bishop of Eraclea.[3]

See also

[edit]

Media related to Bigoli at Wikimedia Commons

References

[edit]
  1. ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. pp. 28 & 198. ISBN 9782501072441. OCLC 762599005.
  2. ^ "Come nascono I BIGOI - bigoialtorcio.it". www.bigoialtorcio.it. Retrieved 2022-06-16.
  3. ^ Le paste d’Italia (= Le guide de L’Espresso.) S. 178.
  • Hyman, Clarissa (2006-09-02). "Spaghetti con tutti . . . . . . and linguine, rigatoni, bucatini and the rest. Clarissa Hyman gorges herself on an Umbrian outbreak of pastamania". Financial Times; London. Financial Times Ltd.
  • Gianotti, Peter M. (2006-07-19). "Fresh seafood with an Italian accent". Knight-Ridder/Tribune Business News. Newsday Inc.


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