We frequently consider Vicenza by linking it to the stating “Vicentini magna gati” or to Palladio’s vacation homes or to the stunning Palladian Basilica or to bacalà. Vicentina-style cod is specifically the meal that embodies the abundant gastronomic custom of my city, Vicenza. The origins of this meal go back to the 15th century and is a testimony to the cooking proficiency gave from generation to generation in my location.
Vicenza and the Palladian Basilica in Piazza dei Signori– Credits @Vicenza è
History and legend of Vicentina-style cod
Some truths are legends, others are affirmed by works going back to the 15th century. What is particular is that the lead character was Messer Piero Querini.
In 1431, the Venetian merchant Messer Piero Querini carried out a journey searching for business chances outside the Mediterranean. He left from Candia, on the island of Crete to Flanders, with a ship packed with fragrant woods, Malvasia, cotton and spices. Nevertheless, his business dream developed into disaster when his ship dealt with a shipwreck.
While part of the team died in the waves, among the 2 rescue boats reached a deserted, snow-covered islet. The survivors made it through by consuming melted snow and feeding on seafood and molluscs gathered from the ocean till the residents of a close-by island arrived on that island and invited, fed and looked after them.
These individuals had a distinct technique for maintaining their primary food, cod. Salted and delegated air dry for months, the fish handled a hard, stick-like consistency. This food was called “Stockfiss”, called “stockfish”, and erroneously called Bacalà in Italy (which is absolutely nothing more than salted cod).
Messer Piero Querini returned home bringing this brand-new food with him. Along the method to Venice, he exchanged his valuable freight for food, lodging and ways of transportation of different kinds.
I keep in mind, to be truthful, that lots of Italian areas, and for that reason not just Veneto, have stockfish in their cooking custom: Lombardy, Liguria and Campania among others. The information shows the Italians’ love for this meal: more than 70% of stockfish production continues to be exported to Italy, representing 1,608 tonnes of the 2,252 overall in the in 2015. This outcome, according to information supplied by the Norwegian Seafood Council (NSC), equates into an item worth of 38 million euros, highlighting a boost of 43%.
Dish for Bacalà alla Vicenza
The base of the meal is undoubtedly dried cod, formerly soaked to make sure softness and ideal transmission of fragrances. Its cooking, by custom, is sluggish, like all its preparation. From a difficult, stringy fish, you can develop terrific meals with severe perseverance. This dish is offered straight by the “Confraternita del Bacalà” (https://baccalaallavicentina.it)
Active ingredients for 12 individuals:
1 kg of dry stockfish– gr. 250/300 onions
1/2 liter of additional virgin olive oil
3 sardines in salt
1/2 liter of fresh milk
little white flour
gr. 50 grated parmesan cheese
a sprig of sliced parsley
salt and pepper
Bacalà alla Vicentina– Credits @Pro Loco Sandrigo
Soften the stockfish in cold water, restoring it every 4 hours, for a duration of 2-3 days.
Open the fish lengthwise, eliminate the bones and bones. Cut the fish into pieces.
Carefully slice the onions; fry them in a pan with a glass of oil, include the salted sardines cut into pieces; lastly, with the heat off, include the sliced parsley.
Bread the different pieces of stockfish, skilled with the formerly prepared sauce, then organize them beside each other, in a terracotta or aluminum container or in a baking meal (on the bottom of which you will initially put a generous spoonful of sauce); cover the fish with the staying fried mix, likewise include milk, salt, pepper and grated Parmesan.
Pour sufficient oil to cover all the pieces and level them.
Prepare over a really low heat for about 4 and a half hours, periodically moving the container in a turning way, however never ever stir!
This cooking stage, in the Vicenza dialect, is called “pipare”.
Just your experience will have the ability to specify the accurate cooking of stockfish, which can differ in consistency from one sample to another.
Let the cod rest for 12/24 hours.
Serve with polenta.
The Function of Wine-Food Pairing
The wine-food mix shows essential to boost Vicentina-style cod.
The option of pairing will definitely fall on a red wine that will not subdue the taste of the meal however will rather boost it.
In this case you can combine gewurztraminers and why not, even some red white wines. This is definitely the case in which we likewise speak about matching “by custom”, that is, appreciating what in the Vicenza location has actually been utilized to couple with this meal for centuries.
Regional pairing
The conventional pairing is most likely Vespaiolo di Breganze Doc, produced with Vespaiolo, a native vine from the Breganze location, north of Vicenza.
It is a straw yellow white wine, with fruity tips such as apple and some tropical notes. On the taste buds it is dry, practically acidic and this particular provides itself well in mix with Bacalà alla Vicentina defined by a significant fattiness.
Vicentina-style cod and extra-regional gewurztraminers
When coupled with Vicentina-style cod, the gewurztraminers of Veneto definitely become genuine remarkable buddies. Nevertheless, we can go outside the area and discover extremely intriguing mixes.
The very first of these is to integrate the Bacalà alla Vicentina with the white wine from the Aosta Valley, based upon Small Arvine, defined by a significant freshness and frequently tasty and mineral.
Let’s proceed to the opposite end of the nation and speak about an Etna Bianco (Carricante 100%), that of the Pietradolce winery. An exceptionally well balanced white wine, flower notes improved with fragrant herbs and freshness integrated with the normal taste of the location make it a terrific pairing for Bacalà alla Vicentina.
Vicentina-style cod and red white wines
Who stated fish can’t couple with red white wines? No earlier stated than done.
Tai Rosso is an obscure grape range outside its province of origin, Vicenza. When called Tocai, it can be a terrific pairing alternative for those who like reds. On the marketplace you can discover classic red wines aged in barriques however this mix I am describing more youthful and classic red wines, maybe a little dull in color and white wine like that of the “Piovene Porto Godi” winery in Villaga, in the province of Vicenza.
Tai Rosso is a vine that stands out for its adaptability: light and pleasurable a little fresh or with a more powerful shoulder after improvement, maybe in big barrels. In this case we are confronted with a light variation, a red wine that is all set to consume however of medium structure, with very enjoyable and appealing fruity notes. Its flower fragrances and the significant aroma of cherry, strawberry and a light note of pepper make it the genuinely normal Tai Rosso from Vicenza.
Let’s relocation outside the area and land in Liguria with Maccario Dringenberg’s Rossese Dolceacqua Posaù. A white wine of terrific character with tips of ripe fruit and notes of bay leaves and rosemary. Sophistication and balance integrated with a touch of taste. Certainly a mix that will trigger conversation however which is definitely worth attempting.
Vicentina-style cod and champagnes
The bubbles, with their freshness and vitality, show to be an unexpected and refined option to accompany Vicentina-style cod. I go back to the area, and I propose Durello, a champagne that divides its production in between the provinces of Vicenza and Verona.
The name currently specifies the character of the white wine: a “tough” white wine that sticks out for its freshness, exceptional for coupling with the fattiness of Bacalà alla Vicentina. Appropriate for making champagne, it can be produced with both the Charmat technique and the Champenoise technique. What I propose is the Durello from the Gianni Tessari winery. A traditional technique champagne with 5 years of aging on the yeasts. A direct white wine, defined by fragrances of yellow fruit and almond. Buttery notes on the taste buds and will impress you with its sophistication: freshness and body well balanced and stabilized.
I’m awaiting you in stunning Vicenza to find red wines and pairings waiting to be found!
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