Baccalà alla vicentina
Jump to navigation
Jump to search
Baccalà alla vicentina (Italian pronunciation: [bakkaˈla alla vitʃenˈtiːna]; Venetian: bacałà a ła vixentina) is a Venetian-Italian dish native to Vicenza that is made from stockfish (in Italian, stoccafisso). For a fish plate it is curiously sweet, especially despite a lack of added sugar. The caramelization of milk sugars likely give this dish its characteristic flavor.
See also[edit]
External links[edit]
![]() | This class Actinopterygii (ray-finned fish) related article is a stub. You can help Wikipedia by expanding it. |
![]() | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |