ITALIAN SPECIALTY:  “BIGOLI” WITH SARDINES “Bigoli” is an Italian pasta from Veneto in the form of a long and thick tube. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Bigoli is a term used in Treviso; it closely resembles bucatini. Servings 4 Ingredients: 800 gr stalks bigoli 2 onions 80 gr “Savio” sardine-filets in oil Salt Pepper Cut the sardines into small pieces and slice the onions. Sauté together in the oil. When the onions are golden stir all of the ingredients together with a spoon for a few minutes. Cook the “bigoli” in abundant salted water. Dress with the souce, adding raw oil. This is a very simple dish, popular traditionally because iti very economic and also easy to prepare. There is a variant of this recipe: you can add two cloves of garlic to the onions.( The dish will be more flavorful).