Dish

Baccalà alla Vicentina

Cod in Vicenza-style sauce

Baccalà alla Vicentina is a dish that originated in the Veneto region of Italy. The dish is made by soaking salted cod in water for several days to remove the salt, then cooking it in milk with onions, anchovies, and other seasonings. The result is a creamy and flavorful dish that is perfect for a cozy dinner at home. The dish is typically served with polenta or crusty bread.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Baccalà alla Vicentina is a traditional dish from the Veneto region of Italy. It is believed to have originated in the town of Vicenza, where it is still a popular dish today. The dish was originally made with salted cod, which was a staple food for sailors and fishermen. Over time, the dish evolved to include other ingredients such as milk, onions, and anchovies. Today, Baccalà alla Vicentina is considered a classic Italian dish and is enjoyed by people all over the world.

Dietary considerations

This dish is not suitable for those with lactose intolerance or fish allergies.

Variations

There are many variations of Baccalà alla Vicentina, with some recipes calling for the addition of tomatoes, garlic, or other herbs and spices. Some recipes also call for the use of cream instead of milk, which gives the dish a richer and creamier texture.

Presentation and garnishing

Baccalà alla Vicentina is typically served in a shallow bowl with a sprinkle of parsley on top. The dish can also be garnished with lemon wedges or olives for added flavor.