Bigoli in salsa is a Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish. While today usually anchovy is used, in earlier days it was often prepared with sardines. It is considered one of the signature dishes of Venice.^[1]

In the past, "bigoli" were eaten on fasting days. The dish has Jewish origin and it was considered a comfort food for those who cannot afford the purchase of meat. The sardines used are usually from the Adriatic. The recipe also includes pine nuts and raisins.^{[citation needed]}

In Castel d'Ario, in the province of Mantua, on the first day of Lent, the bigolada is held, a square party where dishes of bigoli con le sardelle are served.^[2]

• Venetian cuisine
• List of pasta
• List of pasta dishes

• Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN 978-0-393-08243-2.

• Cook in Venice recipe