Baccalà alla vicentina facts for kids
Baccalà alla vicentina is a famous and tasty dish from Vicenza, a city in Italy. It's made from a special type of dried fish called stockfish, along with onions, anchovies, milk, and a mature cheese like Parmesan. This dish is considered one of the most important and well-known foods from the Vicenza area.
What is Baccalà alla Vicentina?
Baccalà alla vicentina is a traditional Italian meal. It's a creamy and flavorful dish that uses stockfish as its main ingredient. Stockfish is cod fish that has been dried in the open air, usually in cold, windy places. This drying process makes the fish last a very long time without needing salt.
How is it Made?
Making Baccalà alla vicentina takes time and care. First, the hard, dried stockfish needs to be soaked in water for several days to make it soft again. After soaking, the fish is cleaned and cut into pieces.
The fish is then cooked slowly with other ingredients. These include finely chopped onions, a little bit of anchovy for extra flavor, and milk. Sometimes, flour is added to make the sauce thicker and creamier. Everything is cooked together gently until the fish is very tender and the sauce is rich. Before serving, grated Parmesan cheese is often sprinkled on top, adding a salty, nutty taste.
A Special Dish from Vicenza
This dish is more than just food in Vicenza; it's a part of their culture. Families and restaurants have been making Baccalà alla vicentina for many generations. It's often served with polenta, which is a type of cornmeal porridge, or with fresh bread to soak up the delicious sauce.
People in Vicenza are very proud of this dish. There's even a special group called the "Confraternita del Bacalà" (Brotherhood of Bacalà). This group works to protect and promote the traditional recipe, making sure it's always made the right way.
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