If there’s one type of pasta that’s associated with Venice, it’s bigoli. The origins of this thick spaghetti-like pasta can be traced back to the 1600s. The most famous bigoli of all are those made in the town of Bassano del Grappa, just north of Venice.
This half-a-meter-long pack of bigoli - made of durum wheat and water - comes straight from Bassano, hand wrapped in traditional packaging.
Suitable for vegetarians and vegans.