''Baccalà alla vicentina'' (; ) is a
Venetian dish originating in the city of
Vicenza
Vicenza ( , ; or , archaically ) 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 Bacchiglione. Vicenza is approximately west of Venice and e ...
. It is made with
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 li ...
(''stoccafisso'' in
Italian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance languag ...
), onions, anchovies, milk, and a mature cheese such as
Parmesan
Parmesan (, ) is an Italian cuisine, Italian Types of cheese#Hard cheese, hard, Types of cheese#Granular, granular cheese produced from Dairy cattle, cow's milk and aged at least 12 months. It is a Grana (cheese), grana-type cheese, along wit ...
. ''Baccalà alla vicentina'' is considered to be one of the signature dishes of Vicenza.
See also
*
Venetian cuisine
*
List of fish dishes
References
External links
Recipes and other information
Recipe of the classical Baccalà alla Vicentina
Cuisine of Veneto
Italian seafood dishes
{{Italy-cuisine-stub