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Traditional Pasta
Gargati and Bigoli
Gargati
Vicenza also has its typical pasta which are called Gargati. This pasta is produced mostly in artisan pasta shops and consumed by Vicentine families. Many people confuse this pasta with macaroni. There is of course a resemblance: it has been made with codified rules for at least fifty years, with soft wheat flour, hard bran grain and eggs (six eggs for each kilo of flour). Gargati are different from macaroni, in any case, because they are always grooved and because the pasta is thicker. Gargati have a diameter of about 1.2 cm and are about 5 cm long.
When the pasta has been mixed, it is placed in a small drawing press. When finished, the Gargati must not be too humid, otherwise the pasta will be too smooth and would not be capable of holding the sauce well. The product is generally sold loose by many artisan pasta shops.
Bigoli
Bigoli is a type of pasta similar to spaghetti, realized with soft wheat flour, hard bran grain and eggs (six eggs for each kilo of flour). It has a diameter of about 2.5 millimetres and a length of about 20 cm. The pasta is placed in a small drawing press, which produces the Bigoli. Like many other artisan pasta, the Bigoli must not be too humid in order to better absorb the sauce. This type of pasta has a century old tradition. The local speciality “Bigoi co l’arna” (Bigoli with duck sauce) is renowned plate and a festival has been dedicated to this speciality in the town of Zané for the last thirty years.
TRADE FAIRS AND EVENTS
Zanè (Beginning of October): Sagra dei “Bigoli co’ l’arna”
(“Bigoli co’ l’arna” Festival)
Ph. +39 0445 366578
Laghi (first fortnight in July): Sagra di San Barnaba con degustazione gnocchi e Bigoli
(St. Barnaba Festival with tasting
of Potato Dumplings and Bigoli)
Ph. +39 0445 714233
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