Abano Terme, the city where well-being and healthy life meet history and nature, is the birthplace of Monterosso’s Bigoli, DE.CO. product since 2014 and dish of the local tradition. Genuine and prepared with high quality products, the Monterosso’s Bigoli reflect the ideal of healthy life which distinguishes and makes famous the spa area and tell a long story of passion and tradition. On the occasion of the annual San Bartolomeo of Monterosso festival, the Bigoli "made as it once was" are celebrated, prepared and tasted by hundreds of citizens and tourists.
YAK Agency devised the logo of the project, conceived from the stylization of the symbol of the press, the machinery used for the production of Bigoli, which has now become a characterizing element of Venetian cuisine. The font chosen recalls the craftsmanship of the product, while the two colors depicting the logo refer to the dough (yellow) and its origin (red).
YAK Agency has designed a trifold brochure to tell the story and the ancient recipe of Monterosso’s Bigoli, taking care of graphic design and all the contents, then translated into 7 languages (Italian, German, English, Spanish, French, Russian and Chinese) in order to respond to the international scope of product promotion. Furthermore, some possible applications of the bigoli pattern on different supports, formats and labels have been proposed, such as to enhance the product and underline its principles. The agency participated and contributed to the organization of the press conference to present the project.
YAK Agency took care of organizing a photo shoot for the realization of high quality shots for the brochure dedicated to Monterosso’s Bigoli. The photos show the manufacturing process of bigoli in all its phases: the creation of the soft wheat flour type 00 mixture with eggs with red yolk; the hand drawing with the help of the typical "bigolaro", the ancient press in bronze which gives this pasta an unusual diameter of 2.75 cm and a particular roughness able to better capture the sauces; the cooking in salted water and, in the end, the seasoning with traditional sauces.