Ancient recipe from Veneto

When it comes to Italian cuisine, the region of Veneto is known for its rich and diverse culinary heritage. Nestled in the northeastern part of the country, Veneto is home to iconic dishes such as risotto, polenta, seafood specialties, and a variety of pasta dishes. One particular gem that stands out in this region is an ancient recipe that has been passed down through generations – Baccalà alla Vicentina.

Baccalà alla Vicentina is a traditional dish from the city of Vicenza in Veneto. It is a delicious and hearty salted cod stew that showcases the region’s love for seafood and bold flavors. With a history dating back centuries, this recipe has stood the test of time and continues to delight locals and visitors alike.

The dish starts with quality salted cod, which has been a staple ingredient in Veneto due to its longevity and ease of preservation. The fish is soaked in water for at least two days to remove excess salt and rehydrate it. Once the cod is properly soaked, it is layered in a pot with onions, garlic, parsley, and milk. The pot is then sealed with breadcrumbs and cooked slowly over low heat.

What makes this recipe truly unique is the cooking technique. The pot used to prepare Baccalà alla Vicentina is a special terra cotta dish called “la paiara.” This pot has a flat bottom and a sloping shape, which allows for even heat distribution and retention. The sealed pot cooks the cod gently and slowly, resulting in tender and flavorful fish.

As the Baccalà alla Vicentina simmers, the flavors meld together, creating a creamy and savory sauce. The milk, onions, and garlic infuse the fish with their aromas, while the breadcrumbs on top provide a delicious and crispy crust. The finished dish is typically served with polenta, a classic accompaniment that complements the flavors of the stew perfectly.

To experience the flavors of this ancient recipe firsthand, a visit to Vicenza is highly recommended. The city boasts a vibrant culinary scene, with various restaurants offering their own take on Baccalà alla Vicentina. Visitors can savor this delicacy in traditional trattorias or upscale establishments, each serving a unique interpretation of the dish.

For those looking to recreate Baccalà alla Vicentina at home, authentic recipes can be found in Italian cookbooks or online sources dedicated to traditional Venetian cuisine. Many variations of the dish exist, with some adding tomatoes, anchovies, or even sliced potatoes to the mixture. It is important to note that the cooking process requires patience and attention to detail, as the slow simmering is essential to achieve the desired tenderness and flavors.

In conclusion, Baccalà alla Vicentina is a remarkable ancient recipe from the Veneto region that reflects the rich culinary heritage of the area. Its timeless flavors and unique cooking technique make it a must-try for food enthusiasts and anyone seeking to explore the traditional Italian cuisine. So, whether you decide to visit Vicenza or recreate the dish at home, be prepared to embark on an unforgettable culinary journey through history and indulge in a taste of Veneto’s finest traditions.