What’s Burning Tonight: Bigoli al Ragù d’Anatra

I’ve mentioned this before, but it’s worth repeating. You’ve not truly experienced Vicenza, Italy until you’ve sat down at the table and savored a traditional pasta dish of BIGOLI (BEE-goh-lee) in some fashion.

What's Burning Tonight: Bigoli al Ragu d'Anatra | ©Tom Palladio ImagesThese thick, moist, lengthy noodles — made with eggs and whole-wheat flour — are one of the culinary cornerstones that define Vicenza. It’s not the only star of her kitchen, but it’s definitely one of her most popular.

The City of Palladio’s preferred pasta is topped with a variety of different ragù (sauce), but the one most requested is a white sauce of minced l’anatra (duck meat). When ordering off the menu, just ask for Bigoli al ragù d’anatra. It’s what’s burning tonight in my kitchen.

©The Palladian Traveler | ©Tom Palladio Images

The Palladian Traveler's Borsalino upside down in Vicenza | ©Tom Palladio Images_______________________________________________

Written by The Palladian Traveler

Tom traded his hometown St. Louis Cardinals' baseball cap in the United States for a Borsalino and he now hangs his "capello" in the Puglia region of southeastern Italy. A veteran print and broadcast journalist, with well-worn passports that have got him into and out of 50 countries and counting, Tom fell in love with the "Bel Paese" years ago. As he notes, "I'm inspired by the beauty I find in all things that are very, very old, and reliving history, or at least meandering along the travertine and cobblestone that were laid down over a thousand years ago and just looking up and marveling at what occupies the space still today, really gets my 'Vespa' running." Tom has a good eye behind the lens and is a graphic storyteller, but he'll let you decide as he keeps his camera batteries fully charged and the posts flowing from his creative hideaway in the hills overlooking Ostuni. You can also follow his dispatches via TravelingBoy.com and Anthology Magazine Ireland.


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