- Any taste
- Savory106
- Spicy9
- Sweet35
- Sour5
- Smoky5
- Rich33
- Fresh15
- Any ingredient
- Beef18
- Pork32
- Lamb3
- Chicken4
- Fish15
- Seafood7
- Egg31
- Dairy & cheese59
- Beans & tofu5
- Rice5
- Wheat & flour89
- Corn3
- Potato10
- Vegetables35
- Offal6
- Nuts & seeds17
- Any type
- Main dish28
- Soup & stew12
- Noodles & pasta29
- Rice dish3
- Bread & pastry13
- Street food13
- Dessert24
- Snack16
- Drink3
Map data: Natural Earth
How to pronounce Baccalà alla vicentina
Baccalà alla vicentina is written bacalà a la vicentina where it comes from. In the International Phonetic Alphabet it is /bakkaˈla alla vitʃenˈtiːna/. In plain English letters that is bahk-kah-LAH ahl-lah vee-chen-TEE-nah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.
What is Baccalà alla vicentina?
Baccalà alla vicentina is a main dish of Italy. Where it comes from: Vicenza. People usually eat it at lunch or dinner and on festive days. Its main ingredients are fish, dairy & cheese and corn. It tastes rich and savory.
Where Baccalà alla vicentina comes from
Baccalà alla vicentina is one of 141 signature dishes of Italy on this map. See all dishes from Veneto.
- Sarde in saor
Sarde in saor are fried sardines layered with onions slowly cooked in vinegar, with pine nuts and raisins, and left to rest for a day or more.
- Tiramisù
Tiramisù is layers of savoiardi biscuits soaked in coffee and a cream of mascarpone, egg yolks and sugar, dusted with cocoa.
- Fegato alla veneziana
Fegato alla veneziana is calf's liver cut into very thin strips and cooked quickly with a large amount of onions that have first been stewed slowly until soft and sweet, finished with parsley and sometimes a splash of vinegar or white wine.
- Risi e bisi
Risi e bisi, "rice and peas" in Venetian, sits between a risotto and a soup: rice cooked in a broth made from pea pods, with plenty of young spring peas, onion, pancetta, butter and Parmigiano, loose enough to eat with a spoon.
- Pandoro
Pandoro, "golden bread", is Verona's Christmas cake: a tall, star-shaped loaf of rich yeast dough with butter and eggs, light and yellow inside, dusted with icing sugar before serving.
- Bigoli in salsa bigoi in salsa
Bigoli are thick, rough spaghetti from the Veneto, pressed through a hand press called a torchio, and bigoli in salsa is their most famous dish.
Dishes like Baccalà alla vicentina in other countries
Same type of dish and similar main ingredients as Baccalà alla vicentina:
- Fanesca
Fanesca is a thick soup made once a year in Ecuador, during Holy Week before Easter.
- Kuymak kuymak / muhlama
Kuymak, called muhlama in some places, is cornmeal cooked in a lot of butter and then melted with a stretchy local cheese until it forms a long, rich, cheesy dish that pulls into strings.
- Mămăligă
Mămăligă is a firm porridge of yellow maize flour boiled with water and salt, stirred until thick and turned out onto a board, then cut with a thread.
- Kenkey
Kenkey is a dumpling of fermented maize dough, partly cooked, wrapped in corn husks or plantain leaves, and steamed.