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By Caz Hildebrand and Jacob Kenedy

Published 2010

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This recipe is nigh on impossible to make exactly, as it relies on the use of a bigolario — something resembling a gymnastics horse which you sit astride, with a brass hand-cranked press attached to one end. Given that probably only a very small minority of families in the Veneto (where bigoli come from) have such a device, it seems a fair assumption that even fewer of my readership will.