An ancient Venetian recipe is used to make these Bigoli Mori, which was already documented in the 1400s. Produced using 100% Italian durum wheat semolina, bronze-drawn and dried slowly at a low temperature.Sgambaro has perfected the process, receiving recognition in Italy and abroad. Try these bigoli with the typical Venetian sauce based on anchovies and onion.
Distribution area: UK & International delivery.
About the Producer
In 1925 Tullio Sgambaro was famous in the region for his culinary specialties, and in 1947, he opened the first Sgambaro pasta factory in Cittadella near Padua. Eventually the family took over both Pastificio Volpato in Fanzolo and Pastificio Santangelo in Piove. In the 1960s his sons, Dino and Enzo, developed the company further, expanding to add milling of wheat to the pasta-making process. The business has continued to grow since then, thanks primarily to two basic elements: the dedication and enduring passion of Tullio's grandchildren who today operate the company.