Trippa di Baccalà

VENETO, VERONA

Recipe

Trippe di Baccalà | Olive Taggiasche | Acciughe

A traditional Venetian recipe that has been in the Rizzo family for generations: baccalà alla vicentina, made with its tenderest and rarest part, the tripe.
Matteo Rizzo – Il Desco | Verona

Baccala has an ancient history that intertwines Northern European traditions with the Veneto region. In 1400 a Venetian sailor was saved during a storm by fishermen from the island of Loften, in Norway. In a place where the night lasted three months, locals would conserve an enormous quantity of local fish, called stockfish, letting it dry in the sun. Once he returned to Venice, the sailor shared the discovery of this clever tradition, which began to spread in Veneto’s cities. A great appreciation for flavor and a long shelf life bloomed. Today baccalà is a main ingredient in Venetian cuisine, particularly prepared alla vicentina or creamed alla veneziana
“Years ago, before opening Il Desco, my father and grandmother ran a historic bottega in Verona where they served good wine paired with Venetian cicchetti. Every time my grandmother prepared baccalà alla vicentina, the elderly crowd would compete to see who could get the tripe of the baccalà, the best part of the fish. This family recipe has become a dish at Il Desco, served still today with gnocchi.”
Recommended uses: once heated, the tripe baccalà is ideal to use as a sauce for gnocchi or other fresh pastas, or with risottos, polenta, or on bread crostini.

Matteo Rizzo Bio :

Born in Verona in 1984, Matteo Rizzo has been in the kitchens of his family’s restaurant Il Desco since he was a child. In 1985 the restaurant was awarded its first Michelin star, which it still holds today.
The thirst to travel and learn about new cultures led Matteo to work in Rome, Los Angeles, London, and Las Vegas. After such enriching experiences abroad he returned to his family’s restaurant where he worked with his father Elia at Il Desco. He eventually took the reins of the restaurant where he works today, continuing Il Desco’s 30 year legacy.
Matteo’s dishes embody his experiences, travels and passions while highlighting the culinary traditions of the local region.

Scheda prodotto

Product Trippa di Baccalà
Product Code
Description
condimento a base di trippe di baccalà e olive
Net Weight:
280 g
4 servings as dressing
2 servings as main dish
Ingredients
TRIPPE DI BACCALA’ 42%, LATTE, CIPOLLA, OLIO EXTRAVERGINE D’OLIVA, OLIVE TAGGIASCHE, ACCIUGHE, AGLIO, SALE, PEPE, CORRETTORE DI ACIDITA’: ACIDO CITRICO
Allergens
pesce e derivati, latte e derivati
Average nutritional values
for 100g of the product
Energy value: 1504 kj/364 kcal
Protein: 18,3 g
Fats: 34 g
Saturated fats: 4,9 g
Carbohydrates1,9g
Sugars: 0,5 g
Salt: 1,3 g
Storage
store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days
Shelf life 36 months from when packaged

Matteo Rizzo

Matteo Rizzo

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