Bìgoi co le Aole

According to the local dialect, the term "àola" is used to indicate the lake fish "alborella". At the same time, the dialect word "bigoli" indicates a particular type of pasta, similar to large spaghetti, which were once made with a hand press, typical of this area.

  • 320 gr. of spaghetti (preferably bigoli)
  • 1 dl. of extra-virgin olive oil of the Lake Garda
  • 150 gr. of alborelle
  • a clove of garlic
Dry the alborelle from their brine without washing them, remove their heads and tails and cut the fish into small pieces. Warm up part of the oil in a pan, add the clove of garlic and the alborelle and brown them for 10 minutes. Take out the garlic, switch off the plate and add the remaining oil. Cook pasta in abundant water with very few salt (the sauce is itself salty). Strain pasta, put it in a oven-proof dish and dress it with the sauce.

During the preparation, it is possible to add other flavourings such as laurel, rosemary, sage and also some slice of sardines in oil.
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