How to make Baccalà alla Vicentina

Why cooks start here

Baccalà alla Vicentina is cooked the way Veneto cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Baccalà alla Vicentina hails from the Veneto region, where it is a staple of home cooking, shared on tables without fanfare or ceremony. This dish is traditionally prepared using salt cod, which is a nod to the region's historical reliance on preserved fish. It's a year-round favorite, embodying the simplicity and resourcefulness of Venetian cuisine, with recipes passed down through generations of family cooks. The flavors of Baccalà alla Vicentina are a harmonious blend of creamy, savory, and subtly salty notes. The salt cod, softened in milk, melds with the umami of anchovies and the richness of Parmigiano-Reggiano, all brought together by the generous use of olive oil. Garnished with fresh parsley, it offers a comforting, yet sophisticated taste that is quintessentially Venetian.