Baccalà alla vicentina (; vec, bacałà a ła vixentina) is a Venetian dish native to
Vicenza
Vicenza ( , ; ) is a city in northeastern Italy. It is in the Veneto region at the northern base of the ''Monte Berico'', where it straddles the Bacchiglione River. Vicenza is approximately west of Venice and east of Milan.
Vicenza is a th ...
that is made from
stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage lif ...
(in Italian, ''stoccafisso''), onions, anchovies, milk, and a mature cheese such as
Parmesan
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months.
It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is ...
. It is considered to be one of the signature dishes of Vicenza.
See also
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Italian cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...
*
List of fish dishes
*
References
External links
Recipes and other informationRecipe of the classical Baccalà alla Vicentina
Cuisine of Veneto
Italian seafood dishes
{{Italy-cuisine-stub