Often the terms small e bigoli they are considered synonyms, but the reality is that there is a significant difference between the two types of pasta difference. The two foods are, first of all, made with proceedings peculiar and are protagonists of traditions different cuisines. An analysis of appearance, history e condiments most suitable can then help us not to get confused.
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Pici are a type of long pastacylindrical in shape, which could be defined as “spaghetti”. Their origin it is connected to Tuscany and is very ancient. They seem to appear for the first time in a Etruscan fresco found in Tarquinia, near the famous Tomb of the Leopards. About the Name however, there are different versions. Some see it, in fact, as a reference to Marcus Gavius ApiciusRoman gastronome who lived between the 1st century BC and the 1st century AD Others connect it to the verb “appease” which would indicate the action of working the dough with the hand to give it shape. The pici were originally made with a simple dough of flour, water, salt and very little oil. Today they are still strictly handmade, but many add the egg.
Looking at the characteristics of the bigoli, the difference between these and the pici appears clear. This type of long pasta originates from Veneto and looks like particularly coarse e porous. The invention dates back to 1600 and it is due to the pasta maker Bartolomio Veronese, known as Abundance. He patented a special press in wood, then called, in fact, Bigolaro press. The name bigoli derives, then, from the term “weight” which in Venetian dialect means “caterpillar”. This pasta was originally made with a mixture of farina of soft wheat and durum wheat. Today there are several variants of the original recipe, which include the addition of eggs or the use of buckwheat flour.
Difference between pici and bigoli
There is more than one important difference between pici and bigoli. Both are poor dishes, but they have become protagonists of the tables of different areas of Italy. The pici thus dominate the Tuscan culinary landscape and that of the Center of Italy in general. Bigoli are, on the other hand, much loved in Italy Veneto and have conquered part of the Lombardy, especially in the Mantua area. Pici, once seasoned only with oil and onions, are now served with a traditional dish messenger of tomato, garlic and mushrooms. Alternatives to meat sauce game however, they remain very popular. Bigoli, on the other hand, lend themselves well to the most varied dishes condiments. The more classic versions combine them, however, with meat sauce duck or wild boar or fish lacustrine like sardines.
Understanding the difference between pici and bigoli helps us not to confuse two foods that are so important for the panorama gastronomic Italian. The two products, both born within the tradition peasant womanare today protagonists both in the festivals of country and in lunches of the family, as well as in the kitchens of adults restaurants starry. The palates have the task of distinguishing them by relying on taste.