Bolognese Classica
A ragù made with Certified Angus beef, pork and tomato, among the house's most beloved dishes
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Dining · New York
Handmade Venetian fresh pasta on Manhattan's Upper East Side
Eccellenza Italianacertificata 2026–2027ID 21757
Read on
The place
Bigoi Venezia brings to Manhattan's Upper East Side the authentic culinary tradition of the Veneto. The restaurant celebrates bigoi, the artisanal pasta whose roots reach back to seventeenth-century Venice, made fresh daily with the traditional bigolaro. Selected durum wheat flour is worked by hand to create this pasta with its slightly rough texture, ideal for holding sauces. The menu offers twelve traditional preparations, from the Bolognese Classica with Certified Angus beef to the delicate Piselli e Prosciutto, through to vegan options like the Puttanesca. The commitment to sustainability is reflected in the exclusive use of compostable packaging and the donation of unsold food to local charities.
At the table
Bigoi Venezia brings to Manhattan's Upper East Side the culinary heritage of the Veneto, celebrating a pasta whose roots reach back to the seventeenth century.
Why you can trust it
Bigoi Venezia is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
In the kitchen
Services and features
A ragù made with Certified Angus beef, pork and tomato, among the house's most beloved dishes
Pasta with peas, prosciutto and cream, following the classic Venetian recipe
A vegan take on the classic recipe, with Castelvetrano and Kalamata olives, tomatoes, garlic and capers
A vegetarian dish in the tradition of Italian cuisine
A vegetarian preparation with mushrooms
Pasta with turkey, carrots, onions and celery
The figures
What visitors say
«La miglior pasta ITALIANA in tutta New York. Da italiano sono stato più che soddisfatto. Rapporto qualità prezzo ottimo.»
«Abbiamo trovato questo posto quasi casualmente e ne è valsa la pena. Il cibo era buonissimo: la pasta (Bigoi) è fatta a mano.»
«Da italiana consiglio tantissimo di andare! Qualità del cibo eccellente, vera pasta fresca veneziana.»
«The pasta here is top-notch. I've had every menu item and they all are hits. The Bolognese is one of my favorites.»
Reviews appear in the language each guest wrote them in.
In the making · The work
Bigoi are made fresh every day using the bigolaro, the traditional tool of Venetian cuisine that gives this pasta its characteristic shape.
The pasta is made with selected durum wheat flour, water and salt, following the original recipe, which calls for no eggs.
Handcrafting gives bigoi a slightly rough surface, a trait that allows the pasta to hold sauces especially well.
