The bigoli in anchovy sauce, or more simply bigoli in sauce, are a first course of the Venetian culinary tradition, particularly Venetian, even if they are typical of the entire region. The anchovy is often (and willingly) the protagonist of pasta dishes, and of recipes that speak of a fabulous territory...

What we present to you is a quick and easy recipe, which is made up of a few ingredients such as onion and anchovies: once the former have been stewed in a pan, so as to make them sweeten, the latter are added to form a cream, an excellent condiment for this long pasta format. The bigoli are large spaghetti originally made with a special press, called the bigolaro, invented in Padua in 1604, at the time of the Serenissima. They are prepared with soft wheat flour, water and salt, but can also be found with the addition of eggs or a mix of other flours.

The bigoli in sauce is a dish that used to be eaten on Easter Friday or Christmas Eve.
​​​​​​​In Venice, they are part of the Redentore's day menu.