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

Traditional Italian Ferrara Salama da Sugo Story of the Dish Salama da Sugo is one of Ferrara’s most distinctive historic pork specialties. Unlike ordinary salami, it is designed to be cooked. Pork, wine and spices are enclosed in a natural casing and matured before long, gentle cooking. The tradition is linked to Ferrara’s Renaissance culinary culture and the Este court. After hours of simmering, the interior becomes extraordinarily soft and intensely aromatic. Mashed potato

Torta al Latte con Crema di Castagne (Italian Extra Soft Milk Cake with Chestnut Cream) Torta al Latte con Crema di Castagne Story of the Dish Torta al Latte con Crema di Castagne combines an exceptionally soft and moist Italian milk cake with a smooth chestnut and vanilla cream. Chestnuts require particular attention in pastry. Unlike pistachio or Gianduia, chestnut purée contains considerable starch and very little fat. If it is simply sweetened and spread between the cake