Bigoi Venezia by Sebastian and Sabrina Marzaro Winter 2018 Our Coverage Sponsored by Fresh Origins @microgreens
Sebastian and Sabrina Marzaro, Father and Daughter Winning Team of Bigoi Venezia!
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Does your pasta dinner smile at you like this?
Not all pasta is created equally, and this was firmly established last year in the Inaugural Review of Bigoi Venezia:
It is clearly superior.
Sebastian's gourmet creations made to order are above and beyond every other pasta spot in Manhattan. He is from Venice and so knows of the specific pasta: Bigoi with a diameter between 2.5 and 3.5 mm. We don't know any other restaurant owner into details so much that they tell us their pasta diameter. They have a special Bigoi machine that makes your order fresh every time. Sebastian grinds his spices every day, and is passionate about quality and detail. A lot of places tell us about their grand plans for future evolution, but few actually act on it and produce such impressive results.
Bigoi Venezia told us they would be coming out with new incarnations that we have never had before, and they did, and they are right.
There is not a lot we haven't had before!
Meet In Salsa Antica, the first new rendition of Bigoi.
Anchovies, sourced from Portugal, Cinnamon and Fresh Parsley combine in appropriate proportion to culminate in an edible celebration of Venice's trade monopoly with the Orient in days past. This dish is a historic tradition of Venice. The suppliers of every ship would come from the Orient to Europe and stop in Venice with their spices. This old school flavor has become new again, for you!
We definitely applaud their San Pellegrino.
In today's lovely blizzard, you need something spicy.
Meet Aglio, Olio e Peperoncino!
We liked this one the best this time because Peachy is a Garlic Monster (though the upcoming creamy mushrooms were also tremendously convincing). Garlic, Extra Virgin Olive Oil, Red Pepper and Fresh Parsley combine to form a gorgeous classic. The fiery garlic and red pepper will elevate your senses and warm you up like nothing else on a frigid day. If you have to clear the snow it will be much more pleasant if you eat this before or after!
Turkey is not just for Thanksgiving!
Meet Al Tacchino, one of the healthiest turkey incarnations with pasta and maybe the only one we've featured. Sebastian is immensely creative with his Bigoi.
Turkey (dark meat!), carrots and onions successfully team up with sage and thyme (remember they grind their spices daily which makes all the difference!) to make a dish we bet you have never had before. The sophisticated European influence across this menu will entice all Americans.
Gobble gobble.
Not to be outdone is the fabulously decadent Ai Funghi, a celebration of champignon mushrooms and cream that will warm you up like no other comfort food with the gorgeous creamy texture and hearty mushrooms.
Parsley is sprinkled on like confetti; it is time to get your fork ready for Bigio twirling!
We continue to be highly impressed with Bigoi Venezia and we can't wait to see what Sabrina and Sebastian cook up next.
