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Bigoi with sardines and catalonia

The recipe is for six people.


Bigoi or bigoli al torchio, a typical Venetian pasta
500 gr of fresh sardines
2 cloves of garlic
Extra virgin olive oil
200 gr of Catalonia
Olives of Garda Lake
6 cherry tomatoes
Half a glass of white wine
Chili pepper


Pour extra virgin olive oil in a pan, add garlic and let it lightly brown. Add washed and unblended fresh sardines, previously blanched and finely chopped catalonia, cherry tomatoes cut into four and olives of Garda Lake. Add white wine. Brown the mixture gently without reaching full cooking. Meanwhile cook the bigoi in boiling water. Pour the pasta into the pan and sauté it with the sardines mixture. To add flavor, add finely chopped parsley and sprinkle with a little extra virgin olive oil. For spicy lovers, add pepper at the beginning of preparation or season with a little spicy oil.