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Venezia
Veneto
Lagoons, polenta, and bigoli.
Lagoon seafood meets inland richness. Sweet and sour, slow and salty.
"Sarde in saor — the Venetian way: balance through patience."
What this region tastes like
A flavor portrait of Veneto.
Rich60%
Earthy50%
Coastal70%
Herbaceous30%
Spicy20%
Rustic60%
Signature pasta dishes
Born here. Perfected here.
UmamiSimpleLagoon
Bigoli in Salsa
Bigoli in Salsa
Thick whole-wheat spaghetti with melted onion and anchovy.
Easy 40 min
View recipe 
ComfortRusticHearty
Pasta e Fagioli Veneta
Pasta e Fagioli
Borlotti beans and ditalini in a velvety broth.
Easy 1 h
View recipe 
LagoonBrinyDramatic
Spaghetti al Nero di Seppia
Spaghetti al Nero di Seppia
Inky black spaghetti with cuttlefish, garlic and a splash of white wine.
Medium 55 min
View recipe Signature ingredients
- AnchoviesSalt-cured, the soul of Venetian pasta.
- Borlotti beansCreamy when slow-cooked.
Pasta shapes born here
- BigoliExtruded through bronze for grip.
Wine pairings
- SoaveBright, almond, lemon zest.Pairs with: Seafood pasta.
Chef Rigatoni says
A note from the kitchen
"Cook the onions until they almost dissolve — that's the secret of bigoli."