Palmerino Il Bacalà a Sandrigo

Dried stoccafisso from the Lofoten Islands serves as the cornerstone of Venetian tradition at Palmerino, where the link between the North Sea and Sandrigo is honored with authoritative precision. The signature Bacalà alla Vicentina is a masterclass in patience, slow-braised with onions, milk, and Grana Padano until it achieves a velvety, cream-like consistency. Aromas of toasted corn from the accompanying Maranello polenta mingle with the savory depth of the fish. Every dish reflects a rigorous commitment to the centuries-old technique of 'pipare'—the gentle, rhythmic simmering that transforms the stockfish into a silken, delicate delicacy that dissolves on the palate.