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.
These 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.
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