The cuisine of Veneto is distinguished by its unique tastes and variety and is already well-known at a national and international level. With its numerous mouth-watering dishes, Veneto is a land of temptation. Stockfish cooked in the style of Vicenza, radicchio with Venetian salami, pasta and beans… All the dishes are an expression of the richness of this land, its traditions, identity, history and people. In this region, visitors will find excellent Venetian dishes that can be accompanied with Venetian wine. The recipe below, Vicenza-style dried cod, goes very well with Breganze Bianco D.O.C. and Colli Berici Barbarano D.O.C.
Finely chop the onions and gently soften in plenty of extra virgin olive oil.
Tie pieces of the cod into parcels, filling them with a sauce made from finely chopped garlic, parsley and anchovies, flavoured with a handful of grated grana cheese. Dredge with flour and add them to the pan. When browned, season with salt and pepper, and almost cover with fullcream milk.
Cover and simmer at length, until the liquid becomes a clear delicious sauce (this cooking phase is called "pipare" in the Vicenza dialect). When cooking cod, it is important not to rush things.