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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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Description: Coarse, home-made, hollow wholemeal spaghetti from Bassano del Grappa in the Veneto in north eastern Italy. It is made using a special press called a torchio. It was traditionally made as one long continuous piece for a meal.
|Pici or bigoli in its dry form||
Most frequent country: Italy
Most frequent region: Veneto
See places: Italian food and cuisine, Veneto
See foods and dishes: pici all'aglione, torchio, bigoli scuri in salsa, bigoli all'anitra, bigoli con l'anara, bigoli con sugo di oca conservato, pasta, spaghetti