Recipe of noble and ancient origins, "The Baccalà alla Vicentina" (based on stockfish) represent one of the most beloved and popular culinary traditions of the Vicenza province, as to be protected from "Venerable Brotherhood of Baccalà", which granted itself the task of scrupulously monitor on loyalty to the original recipe from restauranteurs and anyone offering to the public this dish. The various types of cod in Italy have nothing to do, both as ingredients and, consequently, as taste, with this recipe only present in this province.

The supply, processing and cooking follow a particularly complex procedure. Raw material is dried cod (stockfish), caught in the North Sea, and particularly on the coasts of the Norwegian Islands, dried, then rigorously selected before being imported in Vicenza, dive undergoes various processes. Then the fish is put to soak in cold water for 2-3 days, well cooked for four hours and a half very low heat, together with a fried sardines, oil, onions and flour, then add the milk, Parmesan cheese, salt and pepper. In the end you get a kind of cream, with unique and delicate flavor, and is always served with the polenta (cornmeal mush), preferably obtained from corn of Marano Vicentino (a village situated in the North of province).

There are many restaurants in the Vicenza province which propose this speciality among their best dishes.  An area full of restaurants offering the Baccalà alla Vicentina is which of Bassano del Grappa and surroundings, and Sandrigo, a village located between Vicenza and Bassano, which is considered the capital of Baccalà. 

Thanks to the Venerable Brotherhood, whose members meet with solemn rite and wearing traditional costumes, we can say that this recipe has been around for centuries created an aura of legend which has a mystic and religious flover.

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