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About
The most iconic dish of Vicenza, featuring stockfish slowly simmered with milk, onions, and anchovies. It is traditionally served alongside warm polenta.
Flavors, dishes and restaurants
Cuisine
An indispensable part of the culinary heritage in Vicenza, this dish dates back centuries. You can find the best places to try it by checking the local restaurants on our map section. While stockfish is prepared in various ways across Italia, this specific slow-cooked milk recipe remains unique to this city.
Ingredients
- 1 kg dried stockfish (soaked)
- 500g onions, finely sliced
- 500ml whole milk
- 500ml extra virgin olive oil
- 3-4 salted anchovy fillets
- Flour, salt, pepper, and fresh parsley
Preparation
- Cut the previously soaked and cleaned stockfish into pieces and dust them lightly with flour.
- Saute the finely sliced onions and anchovies in a large pot with olive oil until soft.
- Arrange the fish pieces in the pot, then pour in the milk, remaining oil, salt, and pepper.
- Simmer over very low heat for about 4 to 5 hours, gently shaking the pan occasionally without stirring.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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