Thick, coarse and abundantly saucy! Bigger and better than spaghetti, "bigoli" originated in the Veneto region of Italy around the early 1600’s when Bartolomio Veronese, aka Abbondanza (“Abundance”), patented the first press for making bigoli. Bigoli is thicker than spaghetti, providing more rough surface area for holding sauce. This makes Bigoli a popular option for rich meat sauces with wild game ragù and according to tradition, is often eaten “in salsa” with onions, fish and seasoned breadcrumbs.