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Codfish Vicenza style

To cook the cod like the Vicentines you take the cod and with the full
tank you put it in spring water for five days to soak. But first you beat
with the stick of the oar to break the hard of the dried meat and to
moisten it you clean the skin with wet iron. Once wet, the fish will
be opened, the filler will be recovered and put aside. Little by little it
will dig out the thorns and if it divides the fish into pieces the size of
a palm tree and keeps them in water. Remove half of the codfish of
Chiogia onion and cut it, put carnation chidi, bay leaf and a little gar-
lic, as to make the sauce for the bigoli, toast it with white wine and
let it sizzle for at least an hour, the sole must be a little salted well to give taste to the fish. When it sizzles well, the
carnation flowers and bay leaves are removed and the Portuguese sardines are seasoned in salt with all their salt, Typical Food & Famous Wine Veneto
beat them with a mortar filled with fish and a little garlic and a handful of pepper. As soon as the onions are cooked,
you prepare a cooked and you put the onions in the bottom and on top you put the pieces of fish and the skin passed
after the fish and the skin is thrown over the rest of the onion with all its oil. Spread the fish well with the onion and
throw over half a glass of fresh cow’s milk and put everything on the fire to cook for the time it is needed. The fish is
ready when it is tender and if needed, add more milk or water to make it softer. Bacalà = Codfish (improperly called
Baccalà Baccalà) Baston de remo = wooden club, it is fabled that to make a Vicenza-style cod tender you would
need two madmen to beat it and a blind man to season it El pien = the best codfishes are dried with part of the
bowels inside Boto = is not a unit of measurement but a measure of equality Segola de Ciosa = means the golden
onion Bari = extra virgin olive oil from Puglia. Tintinin de agio = little garlic Fogia de orer = bay leaf Sarde del
Portoga’lo = salted sardines Masnada de pevaro = ground white pepper Coto = cooked pot, excellent also a
pirofi la Fior = double zero wheat flour Slissa = balanced, smoothed Pipar sul fogo = cooking over very low heat
Prosecco

Prosecco DOC (Denominazione di Origine Controllata) is a sparkling
wine produced only in Veneto (80%) and Friuli Venezia Giulia (the

remaining 20%). It is considered the “King of aperitifs” and is the

most exported Italian wine abroad. It is the natural heir of the ol-
dest “Puxinum” (the Pucino), of which Pliny speaks in his impressive

“Naturalis Historia”, describing it as the nectar among the favourites
of Livia, wife of Emperor Augustus, because of its medicinal qualities. 1754: For the first time we read the word

“Prosecco” with Aureliano Acanti in his “Il Roccolo Ditirambo”. “And now I want to sacrifice my beak, with that
apple-red Prosecco” 1966: The “Strada del Prosecco” (Prosecco Road) is established, the first wine road recognized
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in Italy. It is born from the Glera vine, and based on the level of sugar introduced during the refermentation of the

wine, it is divided into: BRUT: less sugary category, ideal for the whole meal. EXTRA DRY: with a softer taste, perfect
for an aperitif. DRY and DEMI-SEC: with a higher sugar tendency, recommended with dry desserts.

Tasting: straw yellow in colour, it has fruity aromas of apple, white peach, apricot and pear, with slight
citrus hints of lemon and citron. Floral fragrances of rose, acacia and wisteria. On the palate there is a

hint of sugar balanced by a good acidity and the presence of CO2 which makes it pleasantly balanced.