A dish from the Veneto of bigoli (coarse, home-made, wholemeal spaghetti) with duck ragoût made with the giblets.
Bigoli (scuri) in salsa is a dish from the Veneto of bigoli, coarse (home-made, whole wheat spaghetti) served with onions and salted anchovies. In Lombardy a similar dish might have fresh sardines instead of the anchovies, as is the case in Sicily.
A name in Emilia-Romagna for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.
Coarse, home-made, hollow wholemeal spaghetti from Bassano del Grappa in the Veneto in north eastern Italy. It is made using a special press called a torchio. It was traditionally made as one long continuous piece for a meal.
