How to Make Baccalà alla Vicentina: A Classic Venetian Dish

 

Baccalà alla Vicentina is a traditional Italian recipe hailing from the Veneto region, particularly the city of Vicenza. Known for its rich, comforting flavours, this dish features dried and salted cod (baccalà), slow-cooked in a savoury sauce with onions, anchovies, milk, and olive oil until tender and creamy. If you’re looking to recreate an authentic taste of Northern Italy in your own kitchen, follow this easy guide to making Baccalà alla Vicentina at home.

--- published by foodie Parmod.

What is Baccalà alla Vicentina?

Baccalà alla Vicentina is a centuries-old Venetian dish that reflects the region’s history and love for preserved fish. The use of salted cod dates back to a time when fresh seafood was not always available inland. Over time, locals developed this unique method of cooking baccalà slowly with local ingredients to achieve a delicious, melt-in-the-mouth consistency.

This dish is typically served with soft polenta, making it a hearty and satisfying meal, perfect for colder months or a rustic dinner party.

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Ingredients You’ll Need

To prepare Baccalà alla Vicentina (serves 4–6):

500g salted cod (baccalà), soaked for 2–3 days

2 large onions, finely sliced

4–5 anchovy fillets in oil

500ml whole milk

100ml extra virgin olive oil

30g plain flour

Freshly chopped parsley

Salt and black pepper to taste

Optional: a handful of grated Parmesan (non-traditional but commonly added)

Note: Make sure to soak the salted cod in water for 48–72 hours, changing the water at least three times a day. This step is crucial to remove excess salt.

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How to Make Baccalà alla Vicentina

Step 1: Prepare the Cod

After soaking and desalting the cod, pat it dry with kitchen paper. Remove any bones and skin, then cut it into medium-sized pieces.

Step 2: Cook the Onion and Anchovies

In a large frying pan, heat half the olive oil over a medium-low flame. Add the sliced onions and cook gently until soft and translucent—about 15 minutes. Add the anchovy fillets and stir until they dissolve into the onions. This creates the savoury base for the dish.

Step 3: Flour and Layer the Cod

Lightly dust the pieces of cod with flour. In a wide, heavy-bottomed pan (preferably an earthenware or cast iron dish), add a layer of the onion-anchovy mixture, then a layer of cod. Repeat until all the ingredients are used up, ending with onions on top.

Step 4: Add Milk and Oil

Gently pour in the milk and the remaining olive oil, making sure the cod is well covered. Season lightly with salt and pepper. Bring the mixture just to a simmer.

Step 5: Slow Cooking

Cover the pan and cook on a low heat for around 2 to 2½ hours. Do not stir—just shake the pan occasionally to prevent sticking. This slow cooking allows the fish to become tender and for the flavours to blend beautifully.

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Serving Suggestions

Serve Baccalà alla Vicentina hot with a generous helping of creamy polenta or slices of rustic bread to soak up the sauce. Garnish with fresh parsley for a touch of colour.

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Tips for Perfect Baccalà alla Vicentina

Use authentic baccalà: Buy high-quality salted cod from a trusted fishmonger or Italian deli.

Soaking is key: Improperly soaked cod will be too salty and unpleasant. Always soak for at least 48 hours.

Cook slowly: Low and slow is the secret. Rushing will cause the cod to fall apart or dry out.

Don’t stir: Stirring can break the fish into mush. Instead, swirl the pan gently to mix.

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Why You Should Try Baccalà alla Vicentina

Baccalà alla Vicentina is more than just a meal—it’s a taste of Italian heritage. This dish is a beautiful representation of how humble ingredients, when treated with care and tradition, can become something truly special. Whether you’re an Italophile, a seafood lover, or just in search of an impressive new recipe, Baccalà alla Vicentina deserves a place in your cooking repertoire.

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Main keywords: Baccalà alla Vicentina recipe, how to make Baccalà alla Vicentina, traditional Venetian cod dish, Italian cod recipe

Related tags: salted cod recipe, Vicenza food, Italian seafood recipes, polenta and cod, Venetian cuisine, Italian winter dishes

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Baccalà alla Vicentina is the perfect dish to enjoy with family and friends around the dinner table. Try this authentic recipe, and bring the warmth of Northern Italy to your home kitchen.

Buon appetito! 🇮🇹

--- write ✍️ by foodie Parmod.