National Dish Italy: Baccalà alla Vicentina (Recipe)
In this article
Discover the soul of the Veneto with Baccalà alla Vicentina, a slow-cooked cod dish that has been simmering in northern Italian kitchens since the fifteenth century. Tender flakes of fish melt into a silky sauce of onions, garlic, white wine and milk, gently enriched with Parmesan and finished with fresh parsley. Spooned over warm polenta, it is unhurried, comforting cooking at its finest, a true taste of Vicenza that rewards a little patience.
About Baccalà alla Vicentina
Baccalà alla Vicentina is a traditional fish dish from Italy, especially beloved in the Veneto region. It is defined by its rich layering of flavours and its long, slow cooking time, which gives the dish its tender, succulent texture. Originally from the city of Vicenza, it is most often served with polenta, turning it into a hearty and satisfying meal. If you want to experience the authentic flavour of Italian cuisine, this recipe is exactly what you are looking for.
Ingredients (serves 1–2)
- 200g dried cod (baccalà)
- 2 cloves of garlic
- 1 large onion
- 50ml extra virgin olive oil
- 1 glass of white wine
- 250ml milk
- 30g grated Parmesan
- Salt and pepper to taste
- A bunch of parsley
Shopping for the ingredients
When buying your ingredients, pay particular attention to the quality of the cod. It is important that the dried cod is free from preservatives so that its natural flavour comes through. Fresh produce such as onions, garlic and parsley make a real difference to the final taste. For the wine, choose a dry white that complements rather than overpowers the fish. Extra virgin olive oil lends a velvety quality and rounds the whole dish off beautifully.
Preparing the dish
Preparing Baccalà alla Vicentina begins with soaking the cod. The dried fish needs at least 24 hours in cold water, with the water changed several times along the way. While it soaks, you can finely chop the onions and crush the garlic. Grate the Parmesan fresh for the best aroma, and have the parsley finely chopped and ready to scatter over the finished dish at the end.
Step-by-step instructions
- Cut the soaked cod into bite-sized pieces.
- Heat the olive oil in a large pan and gently sweat the chopped onions and garlic.
- Add the cod and fry briefly until lightly golden.
- Deglaze with white wine and let it reduce over a medium heat.
- Pour in the milk and stir everything together well.
- Stir in the grated Parmesan and let the dish simmer gently over a low heat for at least 2 hours.
- Season with salt and pepper, and scatter over the chopped parsley just before serving.
Gluten-free / lactose-free version
For a gluten-free version, simply leave out any flour used to thicken the dish, or reach for a gluten-free flour such as rice flour instead. For a lactose-free version, the milk can be replaced with unsweetened almond milk or another lactose-free alternative. Make sure the Parmesan is lactose-free, or swap it for a suitable lactose-free cheese. These small adjustments make the dish far easier to enjoy for anyone with an intolerance.
Tips for vegans and vegetarians
For a vegan take on Baccalà alla Vicentina, the cod can be replaced with savoury, well-seasoned fried tofu or jackfruit. In place of the milk and Parmesan, use unsweetened plant-based milk and vegan cheese. A little paprika and seaweed powder help to mimic the flavour of the sea. These changes make the dish both vegan and vegetarian, so everyone can enjoy this Italian classic at the table.
More tips and tricks
Experiment with different white wines to find the flavour you love best; a fuller-bodied wine lends the dish a more intense character. Alongside the classic ingredients you can also add capers or olives for extra depth. If you would like the dish a little creamier, stir in a knob of butter towards the end of cooking. Above all, serve it with Polenta to round off the authentic Italian experience.
Adapting the recipe to your taste
Adapting the dish to your own preferences is easy. If you like a bit of heat, add a chopped chilli. For a smokier aroma, reach for smoked paprika. To vary the texture, adjust the amount of milk to your liking. The choice of Parmesan matters too: a younger cheese keeps things mild, while a well-aged one gives a stronger result. Try different herbs such as thyme or rosemary for a personal touch, much as you would when cooking Sarde in Saor.
Ingredient substitutions
If you cannot get hold of cod, you can use other white fish such as pollock or haddock. With the vegetables there are no limits to your creativity; try carrots or celery for added flavour. Instead of white wine you might use dry vermouth for a different note. And if Parmesan is not to your taste, Pecorino or Grana Padano work just as well. These alternatives let you shape the recipe flexibly to suit what you have to hand.
Drink pairing ideas
A range of drinks pairs beautifully with this hearty fish dish. A dry white wine, such as a Pinot Grigio or a Chardonnay, complements its flavours perfectly. A light red like a Bardolino can also harmonise wonderfully. For non-alcoholic options, a sparkling mineral water or a lightly fizzy apple juice both work well. Don’t forget to offer some bread alongside to soak up the rich sauce, in the same spirit as a comforting bowl of Risi e Bisi.
Serving and presentation ideas
To serve Baccalà alla Vicentina at its most appealing, use deep white plates that let the dish take centre stage. Place a portion of polenta in the middle of the plate and arrange the fish decoratively around it. Garnish with a sprig of fresh parsley and a little grated Parmesan. A few drops of olive oil over the plate give the dish a glossy finishing touch. This simple yet elegant presentation is sure to impress your guests.
A bit of history
Baccalà alla Vicentina comes from the city of Vicenza, in the Veneto region of north-eastern Italy. The dish’s origins reach back to the fifteenth century, when dried cod became a staple of the region. The recipe has barely changed over the centuries and is still prepared today according to traditional methods. It was usually served with polenta, once an inexpensive and nourishing everyday food. The dish stands as testament to the rich culinary traditions of the Veneto and remains cherished in countless Italian homes, alongside other northern specialities like Risotto alla Milanese.
More recipe ideas
Summary: Baccalà alla Vicentina
Baccalà alla Vicentina is a traditional, aromatic fish dish from Italy that wins you over with its long cooking time and quality ingredients. With the right preparation and a few well-chosen tips, it is easy to recreate at home and simple to tailor to your own preferences. Whether in its classic form or adapted for particular dietary needs, this recipe has something for everyone. Enjoy this Italian classic with a glass of good wine and let the flavours of the Veneto work their magic.
