An unusual version of Baccalà alla Vicentina (Vicenza style codfish)
Trippa di Baccalà has been on the menu at the 1 Michelin-starred restaurant Il Desco for generations. Today, Chef Matteo Rizzo interprets this family recipe linked to the Venetian tradition.
Codfish has a very ancient history that combines northern European traditions with Venetian cuisine, thanks to ancient trade routes.
A legend has it that in 1400 a Venetian navigator was rescued during a storm by fishermen on the Lofoten Islands in Norway. In a place where the night lasted three months, the inhabitants preserved huge quantities of the local fish, the stockfish, by drying it in the sun. Back in Venice, the navigator brought back with him the discovery of this little treasure, which began to spread throughout the cities of Veneto, gaining popularity for its taste and long shelf life.
Today, it is a main ingredient in Venetian cuisine, especially in its Vicentine and Mantecato alla Veneziana variants.
Using the softest and rarest part of the dried cod, the tripe, we obtain this full-flavoured and creamy recipe, further refined with anchovies and Taggiasca olives