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Our dish — the plate we'd order here firstBigoli mori in salsa
Thick dark bigoli, a Venetian pasta, made in the house from stone-milled ancient-grain flour, in salsa, onions cooked down with salted anchovies. It's the city's plain old fasting-day dish, and here the flour is the whole story.
Al Covo
Venetian · lagoon seafood · Slow Food · Castello, Venice
Campiello della Pescaria, Castello 3968, 30122 Venezia
- Food + wine
The Benelli family's Castello restaurant, part of the Slow Food cooks' alliance, with fish from the lagoon and vegetables from Sant'Erasmo and the islands nearby. Diane Benelli makes the desserts.
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