Vicenza style Baccala'

"Baccalà alla Vicentina" (Vicenza style stokfish) is the most famous and important main course in the Province of Vicenza.

Stockfish was first introduced in Vicenza in 1400: the merchant and navigator Pietro Querini discovered this dried fish during a shipwreck on the Lofoten islands in Norway, and on his return he did not hesitate to make it known in the Republic of Venice. All the rest is a true love story between "Baccalà" and people of Vicenza.

To date, the preparation of our "Baccalà" still follows the traditional recipe that requires three main ingredients: good fish, high quality olive oil and lots of patience. The slow cooking is the secret to optimal results; we must give time to the flavors to blend, in order to reach an excellent "Baccalà" that will be served with "polenta", a sort of soft corn pudding.

Tasting menu

Special Menu: Vicenza's Baccala'
Baccala’ mantecato con crostini: cream of stockfish served with toasts or grilled polenta
Bigoli al baccalà: pasta with Vicenza style Baccalà
Baccalà alla vicentina con polenta di mais Marano: Vicenza style Baccalà
Sorbetto al cedro con salsa all’arancio: Citron sorbetto with orange sauce

Upon reservation: baccalà pie (appetizer) and risotto with baccalà

Price per person: euro 45,00 - beverages and service not included