Baccalà alla vicentina with polenta
Baccalà alla vicentina con polenta
€20
Osteria Giulietta e Romeo · Verona
Nutrition
- Protein21%
- Fat55%
- Carbohydrates24%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Dried salted cod prepared by slow-cooking in oil with onions, anchovies, and often milk, served with polenta.
- Cuisine
- Italian (Venetian)
Typical ingredients
- salted cod
- onions
- anchovies
- olive oil
- milk
- polenta
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic Baccalà alla vicentina. This venue serves its own version.
- Origin
- Italy
Read more
Baccalà alla vicentina (Italian: [bakkaˈla alla vitʃenˈtiːna]; Venetian: bacałà a ła vixentina) is a Venetian dish originating in the city of Vicenza. It is made with stockfish (stoccafisso in Italian), onions, anchovies, milk, and a mature cheese such as Parmesan.
Excerpt from the Wikipedia article “Baccalà alla vicentina” · version used · CC BY-SA 4.0
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