4 Traditional Foods
You Have To Try in Marostica

The famed signature dish of Vicenza, baccalà alla Vicentina is made with stoccafisso (lit. stockfish), which refers to a cod that is not salted but air-dried until almost rock-hard, and requires several days of soaking before being cooked. Stockfish was first introduced to the region back in 1432 by Pietro Querini, a Venetian merchant whose ship wrecked off the coast of Norway. The crew was saved, reaching the island of Røst where stockfish was very common, so the merchants brought some of this peculiar dried fish back home to Vicenza. The Venetians embraced this new ingredient as an alternative to the expensive and easily perishable fresh fish and eventually came up with their own recipe: codfish Vicenza-style, slowly simmered in milk flavored with a savory soffritto base of garlic, onions, and anchovies. Over the long cooking hours, stockfish meat becomes amazingly tender, while milk tends to soften the typical strong taste and aroma of dried cod. Baccalà alla Vicentina is traditionally served over soft polenta and it is recommended to pair it with local white wines such as Soave.Expand

I bigoli con l'anatra, locally known as bigoi co' l'arna, is a traditional dish that originated in the city of Thiene, but over time it became very popular throughout the province of Vicenza. Bigoli is a thick, egg-based pasta variety whose size and texture make the perfect match for a rich duck ragú made with onions, carrots, celery, bay leaves, sage, and dry white wine. Originally, this dish used to be prepared with cleaned offals and duck fat, while duck meat was either used in other recipes or preserved in fat. Nowadays, only the best parts of meat and livers are used, while duck fat is substituted with butter and olive oil - the result is an equally delicious, yet much lighter dish. Served generously topped with freshly grated Parmigiano, this hearty dish is a perfect choice for cold winter days, especially when paired with a glass of local red wine such as Cabernet or Merlot.Expand

This classic Venetian dish couples thinly sliced liver with caramelized onions, and it is probably the best known way to prepare sautéed calf's liver in Italian cuisine. While the onions provide sweetness to contrast the liver's earthiness, a splash of vinegar, white wine or even lemon juice adds a sour note to make a dish of perfectly balanced flavors. The Venetian-style liver is typically served with grilled polenta, but it can also be accompanied by steamed potatoes or crusty bread on the side.Expand

These rustic cornmeal cookies get their name from the word zálo, which means "yellow" in the Venetian dialect. They are typically flavored with lemon zest, studded with rum-soaked raisins, and traditionally made without sugar, while a splash of grappa if often added to the dough. Zaletti are excellent for dipping in milk, tea, or coffee, which makes them a popular breakfast choice in Venice, though they are also often enjoyed as an after-meal snack, paired with a glass of dessert wine like Vin Santo.Expand