BACCALÀ ALLA VICENTINA

Baccala is a salted cod-fish stew in a base of milk, white wine, parsley, onion and olive oil, indigenous to the city of Vicenza in the Veneto region in northern Italy. Traditionally served with polenta.  The most appropriate for this dish is a Soave, a dry white wine from the same region.

SEE THE WINES

[BACK]