Ristorante Val Pomaro is proud to offer the classic Bacalà alla Vicentina, prepared according to tradition and the authentic recipe. This recipe was rediscovered and validated by the Confraternity of Bacalà, headquartered in Sandrigo, after numerous study meetings.

The Importance of Quality Oil

One point of agreement is the quality of the cooking oil. It must be abundant and of the highest possible quality, and the bacalà should never be stirred during cooking. Only in this way can exceptional results be achieved, leading to long and scholarly discussions on pairing the dish with wines, a choice that is extremely subjective and variable.

The Recipe of the Venerable Confraternity of Bacalà alla Vicentina

The Venerable Confraternity of Bacalà alla Vicentina suggests a recipe that is the result of extensive studies and comparisons among the many variants used in the most famous restaurants and trattorias in the Vicenza area between the 1930s and 1950s. While respecting tradition, the Confraternity does not demonize modern variants.

Come and Taste the True Bacalà alla Vicentina at Ristorante Val Pomaro

At Ristorante Val Pomaro, you can enjoy Bacalà alla Vicentina prepared according to the ancient authentic recipe. Come and discover the traditional flavors and let yourself be enchanted by our creative variations.

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The restaurant belongs to the group of restaurants recommended by the “Confraternita del Bacalà alla Vicentina”

www.baccalaallavicentina.it

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