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Vicenza, Veneto Techniques

4 techniques from Vicenza, Veneto cuisine

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Vicenza, Veneto

Baccalà alla Vicentina

Vicenza, Veneto

Vicenza's canonical dried cod preparation — the most famous and contested recipe in the Veneto, with a civic confraternity (La Venerabile Confraternita del Bacalà alla Vicentina, founded 1987) that guards the authentic recipe. Despite the name 'baccalà', Vicentina is made from stoccafisso (air-dried stockfish, not salt-cured cod). The fish is soaked 2-3 days, then slow-cooked in a terra cotta pot in a bath of olive oil, onions, anchovies, milk, and Parmigiano for 4-5 hours until it achieves a creamy, almost sauce-like consistency, served on polenta.

Veneto — Fish & Seafood →

Baccalà alla Vicentina con Polenta

Vicenza, Veneto

Vicenza's baroque salt cod preparation — a contradiction in terms that Vicentini are fiercely proud of: they call stockfish (stoccafisso, air-dried) 'baccalà' when the rest of Italy reserves that name for salt cod. The stockfish is rehydrated for 3–4 days in running water, then slow-braised in a casserole with onions, anchovies, milk, olive oil, and Parmigiano for 4–4.5 hours without stirring — the fish breaks down and absorbs the enriched milk into a creamy, almost paste-like consistency. Served on white polenta (polenta bianca).

Veneto — Fish & Seafood →

Minestra di Riso e Latte alla Vicentina

Vicenza, Veneto

The humblest and most comforting preparation in the Vicenza tradition: Vialone Nano rice simmered in whole milk with nothing but salt and a knob of butter, until the rice is fully cooked and the milk has thickened slightly from the released starch. Sometimes finished with a grating of Parmigiano; sometimes eaten plain. It is the first solid food given to Veneto children, the sick person's restorative, and the old person's preference — but when made with great milk and the right variety of rice, it is also a demonstration of how little complexity is needed to make something excellent.

Veneto — Rice & Risotto →

Risotto alla Sopressa Vicentina con Asiago Mezzano

Vicenza, Veneto

A risotto from the Vicenza area that showcases two of the region's great products together: sopressa vicentina DOP (a large, soft, sweet salame aged in lard) diced and rendered into the base fat, and Asiago mezzano (medium-aged) stirred in during the mantecatura. The sopressa fat replaces butter as the cooking medium and enriches the final texture; its sweet, lightly spiced flavour permeates every grain. A winter risotto of exceptional depth.

Veneto — Rice & Risotto →