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Founded in 1935 as Pastificio Bassanese, Borella built its reputation on traditional Italian pasta-making techniques using excellent ingredients, and after its 2004 acquisition by new Venetian managers, it continued to honour these time-honoured methods while innovating and expanding its production and international presence with a strong focus on quality and the final consumer.
Bigoli are thick spaghetti rooted in Venetian heritage, named after the traditional “bigolaro” press used in their creation. Their robust texture makes them ideal for holding and enhancing sauces.