To prepare baccalà alla vicentina, start with the dry codfish called stoccafisso, which must have been soaked for about 3 days and dried overnight.
Chop the white onion and put the sardines in water to desalinate them.
Put the desalted sardines in a pan together with the well chopped onion and extra virgin olive oil.
Cook over a medium low heat and stirring well for 50-60 minutes, you should obtain an amber-coloured cream.
Take or well soaked stockfish open it making sure that there are no bones and keep the skin intact and season with coarse salt and a pinch of pepper. Add some of the onion cream to the cod, but only one half, then sprinkle with a layer of flour. Fold up the cod as if it were a sandwich and then cut into pieces 6/7 cm wide.
Put the cod in a pan and put half of the creamy onion mixture that has remained on the bottom . It is best to place the pieces of cod vertically in the pan next to each other.
Cover with the remaining cream and add a little pulverized flour and a pinch of coarse salt, the Grana or Parmesan cheese and only then pour over the milk and oil in a trickle until the cod is completely covered.
Cook the whole thing for 4-5 hours over a low heat, touching it as little as possible.
When cooked, finally add some chopped parsley, stir and serve.
Traditionally, it is served with slices of polenta.


Baccalà Stockfish soaked for about 3 days: 1 kg
White onion 300 g
Salted sardines 40 g
Whole milk 180 ml
Grana Padano DOP or Parmesan cheese 20 g
Extra virgin olive oil 180 ml
Flour 00 q.b.
Coarse salt to taste
Black pepper to taste
Parsley to taste

Video of the chef of Trattoria Da Palmerino in Sandrigo (VI) cooking the real codfish


In 1987 the “Venerable Confraternity of Bacalà alla Vicentina” was founded in Sandrigo (Vicenza) on the initiative of Michele Benetazzo who, at a time of recession of the secular tradition of the famous Vicentine dish, had the idea of establishing a qualified coterie of people from Vicenza and elsewhere. The idea was to set up an association that would ‘not only be dedicated to convivial meetings, but would also defend good local cuisine’. A number of primary objectives are also indicated, such as drawing up a recipe for the preparation of Bacalà alla Vicentina, awarding certificates to restaurateurs who undertake to serve the typical local dish on an ongoing basis, establishing relations with other Italian regions that have culinary traditions linked to stockfish, inviting experts in the nutritional sector to carry out in-depth research into ancient cod recipes, as well as into the origins of fishing and the cod trade over the centuries.

The headquarters of the Venerable Confraternity of Bacalà alla Vicentina, is in Via Ippodromo n. 9 in Sandrigo (VI) with the Pro Loco.
Web site:
The Confraternity of Bacalà alla Vicentina was founded with the aim of safeguarding and disseminating the ancient and original recipe of “Bacalà alla Vicentina”, which is over 400 years old. In its thirty years of existence, it has successfully fulfilled its task with an intense organisational, philanthropic and cultural activity.

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By Rome Central Redazione

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