A refined Venetian-inspired bite of crisp polenta, silky baccalà mantecato and a restrained spoonful of caviar.

Traditional Italian Venetian Salt Cod with Milk and Onions Story of the Dish Baccalà alla Vicentina is one of Veneto’s most important traditional dishes and one of the clearest expressions of the cuisine of Vicenza. Despite the name, the fish traditionally used is stockfish, dried cod that is soaked for several days before cooking, rather than salted cod in the strict technical sense. The dish is built slowly from softened onions, anchovies, milk, olive oil, flour, and piece

A restaurant-style Italian salt cod secondo with silky smoked potato purée, Tuscan kale and a glossy saffron sauce.