Bigoli Nobili Radicchio Pasta - Venezia

1.1 lb

This is some of the best pasta we've ever tasted. Bigoli is traditional pasta from the Veneto region of Northeast Italy. It is the size of spaghetti. It takes its name from the extrusion press used to create it. Made from the best durum semolina grown in Italy, it is slightly darker and denser than most pastas. It's surface has a rougher texture than any long pasta we've ever tasted, and you just won't believe the flavor!!!



Pasta with Radicchio:

The main difference between this bigoli and the Mori is the addition of some of the region's world-famous red radicchio, which gives the bigoli an even richer flavor and a finish that is slightly bitter and slightly tangy. The locals like to enhance this bigoli with the sweetness and intensity of cold sliced meats like sausage, salumi, pancetta, bacon, and particularly tasty vegetables like onion, garlic, leek, zucchini, or cauliflower.

About Bigoli:

Around the mid-1400s the chef of the Bishop of Eraclea praised a pasta called "bigoli", and in 1603 the "Consiglio Comunale di Padova" (Padua Town Council) granted the patent for its production. This is evidence that the art of making bigoli was the heritage of many areas in the Veneto, the region where the mill and pasta factory Jolly Sgambaro was founded and developed.

About the Producer:

In 1925 Tullio Sgambaro was famous in the region for his culinary specialties, and in 1947, he opened the first Sgambaro pasta factory in Cittadella (Padua). Eventually the family took over both Pastaficio Volpato in Fanzolo and Pastificio Santangelo in Piove. In the 1960s his sons, Dino and Enzo, developed the company expanding to add milling of wheat to the pasta making process. The pasta business continued to grow since then thanks primarily to two basic elements; the dedication of Tullio's grandchildren who today operate the company and the continuous research and passion, which goes into improving the quality of the product.

Over the years it has succeeded in enobling the ancient recipe for bigoli. In 1993 the "Accademia Italiana della Cucina" awarded the brothers Dino and Enzo for having enhanced "an excellent product of Italian cuisine". In 2002 Pastificio Sgambaro re-introduced its bronze-drawn bigoli in three versions; Mori, Bianchi e Sottili and Bigoli al Radicchio Rosso. They have given these amazing pastas the name "Bigoli Nobili" to pay tribute to the best culinary traditions of the Veneto.

The Sgambaro family has created the Italian Durum Wheat project with the goal of producing pasta with only superior durm wheat quality, grown exclusively on Italian farms - counter to the trend of most large Italian pasta makers who use wheat from the USA and Canada. The Sgambaro family only works with accredited farmers so that they can continually improve the quality of durum wheat which ripens in supervised fields throughout Puglia. They choose durum wheat varieties that are particularly good for making pasta and give their pasta its high quality flavor and texture. At their granaries in Cerignola, the tableland of Puglia, all the harvested wheat is refrigerated to keep its freshness and wholeness while waiting to be ground in their mill. This process has enabled Jolly Sgambaro to be the first Pastaficio to be awarded the "Grano Duro Italiano (Italian Durum Wheat) product certification.