Bigoli di Monterosso DE.CO.

Abano Terme, the city in which wellbeing and healthy lifestyle meet history and nature, is the birthplace of the Bigoli di Monterosso, DE.CO. product since 2014 and local traditional dish. Genuine and made with high quality ingredients, Bigoli di Monterosso represent the idea of healthy lifestyle that distinguishes and has made the thermal area famous and tell a long history of passion and tradition. In occasion of the annual fair of San Bartolomeo of Monterosso, the Bigoli “made like they used to be” are celebrated, prepared and enjoyed by hundreds of locals and tourists.

SAY designed the project logo, which was inspired by the stylised symbol of the press, the machine used to produce Bigoli pasta, which has now become a characteristic feature of Venetian cuisine. The font chosen reflects the craftsmanship of the product, while the two colours used in the logo refer to the dough (yellow) and its origin (red).

SAY designed a three-panel leaflet to tell the story and ancient recipe of Bigoli di Monterosso, taking care of the graphic design and all the content, which was then translated into seven languages (Italian, German, English, Spanish, French, Russian and Chinese) to reflect the international scope of the product promotion. In addition, several possible applications of the bigoli pattern on different media, formats and labels were proposed, designed to enhance the product and highlight its principles. The agency participated in and contributed to the organisation of the press conference to present the project.

SAY organised a photo shoot to produce high-quality images for the brochure dedicated to Bigoli di Monterosso. The photos illustrate the entire process of making bigoli: from the creation of the dough using 00 soft wheat flour and red eggs, to the hand-rolling with the help of the typical “bigolaro”, the ancient bronze press that gives this pasta an unusual diameter of 2.75 cm and a particular roughness that allows it to better capture sauces, to cooking in salted water and seasoning with traditional sauces.