Whole-wheat thick-cut spaghetti dressed with a slow-cooked onion and anchovy sauce. The canonical Venetian meatless pasta, served on lean-Friday and Christmas Eve.

Bigoli is the whole-wheat pasta extruded through a brass torchio (press) that gives it its rough texture and bite. The in salsa preparation, onions slowly melted into a paste with salted anchovies, was the canonical lean-day dish, traditionally served on Ash Wednesday, Good Friday and Christmas Eve. The dish has no tomato, no garlic, no cheese, just onion, anchovy and olive oil reduced to a near-confit. It survives unchanged at every traditional Venetian trattoria and is on the menu at Vini da Gigio, Anice Stellato and Antiche Carampane.

5 editor picks for Bigoli in salsa in Venice, ranked by editorial score. All Venice signature dishes · Bigoli in salsa across every city.