Baccalà alla Vicentina is the most famous dish from the Berici Hills area (its origins date back from as early as 1400) and it has recently been recognised by the EuroFIR network, financed by the European Commission, as one of the five foods that best represent the Italian culinary tradition.
The basic ingredient for this recipe is top quality dried stockfish from Norway. The remaining ingredients include: milk, anchovies, cheese, onion and extra virgin olive oil. The fish is left to simmer for several hours, and the end result is a unique-tasting dish that is normally served with polenta made from cornmeal.