GOURMET

The history of home-made “bigoli”

Written by Rosanna Scorzato for Own Villa
August 2018
The primary tool needed is the“bigolaro”, which is essentially a hand crank attached to an iron press and rough copper tube. This instrument was brought to the region by Marco Polo directly from China in the 13th century
Photograph by Pietro Novello
Due to the tough and energetic process, the bigolaro is normally attached to a table (or stool) and operated by hand through a pole, which one or more people alternate turning forcefully.
“”Bigoi” (as we pronounce in our dialect) are similar to spaghetti, but much broader.”
The choice of rough copper in the press, as described above, is really to give the pasta the characteristics of being rough and porous, so to retain and absorb the condiment or sauce.
Photograph by Pietro Novello
This pasta type is most commonly accompanied by various meat ragù, with tomato sauce, or anchovy sauce. Here at Own Villa, we decided to combine them with the flavour which is most precious to both Veneto and Bali: the duck (“arna”in Venetian or “bebek” in Indonesian).
Photograph by Bea Albero and Jeremy Monnet
Bigoli can still be found today, solely in the North-Eastern region of Italy.
This particular dish can not be tasted anywhere else in Bali.

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