Sagra of bigoli
August 17-18, 2011 (2 consecutive nights)
Including dancing nights – Sport facilities area –
Costacciaro.
Bigoli, a term of uncertain origin, is only used in the plural form to identify a particular kind of pasta that has nothing to do with spaghetti, as they are traditionally made of buckwheat instead of whole wheat flour, mixed without using eggs and served in a tomato sauce with basil and ricotta cheese.
Due to their particular process, the classic tool to obtain their shape, the “bigolaro”, is almost impossible to find today, their surface deliberately rough as they are supposed to absorb the sauce, or “grab it”, as master chefs say.
Their natural “killers” (so to speak) are meat-based (duck) or venison sauces with onions and anchovies.
Bigoli are also called “mori”, from the Greek word “mauros” and the Latin “maurus”, as referred to by the people of Mauritania who invaded Spain.
Trivia: in the Emilia region the term “bigoli” identifies something completely different, that is the baits used by fishermen; while in Bologna and Ferrara, strange but true, the bigolo is a cut of beef, the one called “bonigolo” in Venice.
The bigoli also have their double: these are the typical bigoli of the Tiber Valley region (where the Tiber originates) that are often served with tomato, olive oil and cheese.