You’re on vacation in Venice and looking for a dish that blends tradition and innovation. What should you order at one of the many trattorias lining the narrow streets? Simple! Baccalà Mantecato, one of the most iconic dishes of Venetian cuisine. This dish, boasting centuries of history, is a symbol of the Venetians’ ability to transform simple ingredients into true delicacies. In this article, we’ll explore the history of Baccalà Mantecato, share some lesser-known facts, and recommend the best places to enjoy it in Venice.
History of Baccalà Mantecato
The history of Baccalà Mantecato is closely linked to the discovery of salt cod (baccalà) by the Venetians. According to legend, it was the Venetian merchant Pietro Querini who introduced baccalà to Italy. In 1431, Querini was shipwrecked on the shores of the Lofoten Islands in Norway, where he discovered that the locals preserved dried cod, known as “stockfish.” Upon returning to Venice, Querini brought this new product with him, which soon became popular due to its long shelf life—a valuable trait in times when refrigeration and modern preservation methods did not exist.
Over the years, Venetians perfected a recipe to prepare baccalà, transforming it into a soft, velvety cream: thus, Baccalà Mantecato was born. This preparation became an essential dish in Venetian cuisine, especially during Lent, when meat consumption was forbidden.
Curiosities and Lesser-Known Facts
- A Dish of Religious Tradition: Baccalà Mantecato is traditionally consumed during Lent and other periods of penance when meat is excluded from the diet. This made it a very common dish on Venetian tables during these occasions.
- Not Just in Venice: Although Baccalà Mantecato is considered a typically Venetian dish, similar variants exist in other Italian regions, such as Liguria and parts of Tuscany. However, the Venetian preparation is unique for its creamy texture, achieved with the use of olive oil.
- Simple Ingredients, Extraordinary Result: Despite the simplicity of the ingredients—stockfish, olive oil, garlic, and salt—Baccalà Mantecato requires some skill to achieve the perfect consistency. It is precisely this attention to detail that has made the dish a classic of Venetian cuisine.
- Ancient Techniques: The original recipe calls for the baccalà to be whipped by hand, using a wooden spoon, in a saucepan. This process can take more than an hour but is essential to achieve the ideal consistency, similar to a mousse.
Baccalà Mantecato Recipe
Ingredients:
- 400 g of stockfish (dried cod)
- 300 ml of extra virgin olive oil
- 1 garlic clove
- Salt to taste
- Milk (optional)
Preparation:
- Preparing the Baccalà: Soak the stockfish in cold water for at least 48 hours, changing the water every 8 hours. Once rehydrated, boil the baccalà in unsalted water until tender (about 20-30 minutes).
- Cleaning the Baccalà: Once cooked, drain the baccalà, remove the skin and bones, and shred it into small pieces.
- Whipping: Place the baccalà in a saucepan and start working it with a wooden spoon, slowly adding the oil in a steady stream, just as you would with mayonnaise. Continue stirring until you achieve a creamy consistency. If the cream is too thick, you can add a little warm milk.
- Flavoring: Add the crushed garlic clove to infuse flavor, then remove it once the desired taste is reached. Adjust the salt.
- Serving: Baccalà Mantecato is traditionally served with polenta, on bread crostini, or as an appetizer on slices of toasted bread.
Where to Enjoy Baccalà Mantecato in Venice
Venice is rich in restaurants and bacari (typical Venetian taverns) where you can enjoy excellent Baccalà Mantecato. Here are some of the best places to try it:
- Osteria Alla Vedova: This historic osteria in the Cannaregio district is famous for its cicchetti (small snacks), including a delicious and authentic Baccalà Mantecato, prepared according to tradition.
- Trattoria da Fiore: Located in the San Marco district, this trattoria is renowned for the quality of its Venetian cuisine. Baccalà Mantecato is one of the most appreciated dishes, served with polenta and other local specialties.
- Osteria al Bottegon (Cantinone Già Schiavi): A historic bacaro in Dorsoduro, famous for its cicchetti. Here, Baccalà Mantecato is served on crostini, perfect for a Venetian aperitif.
- Anice Stellato: Situated in the heart of Cannaregio, this restaurant offers a sophisticated version of Baccalà Mantecato, paired with seasonal ingredients and presented elegantly.
- Osteria Bancogiro: In the San Polo district, this osteria is known for its traditional cuisine with a contemporary touch. The Baccalà Mantecato is prepared with fresh ingredients and served with warm polenta.
Conclusion
Baccalà Mantecato is much more than just a dish; it is a piece of Venetian history, a symbol of the city’s culinary culture. Tasting this delicacy is a way to immerse yourself in Venetian traditions, savoring the simplicity and refinement that distinguish lagoon cuisine. Whether you’re in Venice for the first time or a regular visitor, trying Baccalà Mantecato is a must-do gastronomic experience that will make you appreciate even more the cultural and culinary richness of this unique city.
