Veneto
Explore Veneto pasta traditions through bigoli, anchovy and onion sauce, duck ragù and the flavours of Venice and the mainland.
How pasta tastes in Veneto.
Veneto moves between lagoon seafood, inland farms and mountain cooking. Its thick bigoli pasta is a distinctive regional thread.
Onion and anchovy sauce, duck ragù and fish-based dishes show how the same pasta adapts across the region.
Bigoli
Tagliolini
Fresh egg pasta
Anchovies
Onions
Duck
Radicchio
Lagoon seafood
Bigoli in salsa
Bigoli with duck ragù
Pasta e fasioi
Recipes from Veneto.
Each recipe keeps traditional ingredients and practical substitutions clearly separated.
↗Pasta e Fagioli
Borlotti beans, small pasta and rosemary meet in a thick, spoonable dish shared by several Italian regions.
↗Bigoli in Salsa
Slowly softened onion and anchovy cling to thick bigoli in a spare Venetian pasta traditionally associated with lean days.