Typical dish of Verona
Bigoli with duck
Bigoli with duck is a long, thick pasta with a rough surface, perfect for holding a rich and aromatic ragù. The duck meat is slowly stewed with wine and herbs, creating a dark, rich, slightly gamey sauce. The result is a comforting dish where the hearty texture of the bigoli meets the tenderness of the shredded meat. In Verona’s osterie it is one of the most satisfying first courses, often enjoyed during Sunday lunches or convivial dinners.
Season: Autunno-Inverno€10–16
Why it matters
In Verona, bigoli with duck represents the rural cuisine of the Venetian plain, where raising ducks at home was common. Over time the dish has become a symbol of the city’s traditional trattorie and osterie, closely tied to conviviality and the robust flavors of the local territory.
Origin story
Bigoli is a typical Venetian pasta created in the 16th century thanks to a press called the "bigolaro", which made it possible to produce thick, rough spaghetti-like strands. The pairing with duck ragù spread through the countryside between Verona, Vicenza, and Padua, where duck was a readily available meat in rural farmyards. Over time the dish became a staple on the menus of Verona’s osterie, turning into a classic of local culinary tradition.
Typical ingredients
bigolianatracipollavino rossosedano e carotaolio o burro
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Where to eat Bigoli with duck in Verona
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