High quality bronze drawn pasta, typical of the Venetian territory.
The first pasta certified “all Italian” because it’s made only with top quality durum wheat grown in Italy: an excellent pasta, just as Italians like!
It’s made exclusively from durum wheat grown in Italy.
In the middle of the fifteenth century, the chef of the Bishop of Eraclea, the oldest port of Venice, haigly praised a pasta called “bigoli” which, in 1603 received patent and started being produced. This is evidence that the art of making bigoli was the heritage of many areas in Veneto, the region where the mill and pasta factory Jolly Sgambaro was founded and developed. Only the best durum wheat has been selected to produce this slow dried, bronze drawn, 100% italian pasta: thanks to a special processing, it retains all its fragrance and nutrition values. The excellent taste of Bigoli Nobili was recognided also by the “Accademia Italiana della Cucina” which, in 1993, awarded the brothers Dino and Enzo Sgambaro for having enhanced “an execellent product of Italian cusine”. In 2005 the Bigoli Nobili Mori Tradizionali were awarded the Wine & Culinary Award and the two stars of the Superior Taste Award 2007 reconfirmed their success.
Nutritional information per 100g
Energy value: 1391 kJ / 328 kcal
Protein: 14.0 g
Carbohydrate: 67.0 g
Fat: 2.0 g