Baccalà alla vicentina

Vicenza,_Espressamente,_baccala_vicentina

Baccalà alla vicentina is a traditional Italian dish originating from the Veneto region, specifically from the city of Vicenza. It is a popular dish made with salted cod, known as baccalà in Italian, and is renowned for its rich and flavorful preparation.

History

The dish has its roots in the 15th century when Venetian merchants began trading with the Nordic countries. They brought back salted cod from their voyages, which became a staple in the Venetian diet due to its long shelf life and nutritional value. Over time, the people of Vicenza developed their unique method of preparing the fish, resulting in the creation of Baccalà alla vicentina.

Ingredients

The main ingredients for Baccalà alla vicentina include:

• Salted cod (baccalà)
• Onion
• Olive oil
• Milk
• Anchovy
• Parsley
• Garlic
• Flour
• Grated cheese (such as Parmigiano-Reggiano)
• Salt and pepper

Preparation

The preparation of Baccalà alla vicentina is a meticulous process that requires soaking the salted cod in water for several days to remove the excess salt. The fish is then cut into pieces and cooked slowly with onions, anchovies, and garlic in a mixture of olive oil and milk. The dish is typically simmered for several hours until the fish becomes tender and absorbs the flavors of the sauce. It is often served with polenta, a traditional Italian cornmeal dish.

Cultural Significance

Baccalà alla vicentina is more than just a dish; it is a symbol of the culinary heritage of Vicenza. The dish is celebrated annually at the Festa del Baccalà in the town of Sandrigo, where locals and visitors gather to enjoy this traditional meal. The Confraternita del Baccalà alla Vicentina is an organization dedicated to preserving the authenticity and tradition of this dish.

See Also

• Italian cuisine
• Veneto
• Salted cod
• Polenta