Vicenza-style salted cod with coarse-ground polenta

Redazione

A highly regarded fish main course included in the traditional offering. The stockfish is patiently cooked over low heat until it reaches an extraordinarily yielding, soft and almost melting texture, with the fibers flaking apart at the slightest pressure. The flavor profile is rich, milky and rounded, balanced by the fish’s savoriness. It is served with a portion of hot polenta that evenly gathers up the velvety sauce.