Baccalà alla Vicentina stockfish slow-cooked with milk, oil and anchovies
Stockfish, milk, oil and anchovies, cooked for hours over the lowest heat: baccalà alla vicentina arrived from Norway with a shipwreck in 1432.
Read more →Before the year one thousand the village was called Costa Fabrica, or Favrega: building on the slope. The name came from the limestone and marble quarries that were here, and out of those quarries came the stone of the Roman aqueduct of Vicenza, which passed through the Villaraspa district. Costabissara is the new name, from the fourteenth century, when the holding of the Bissari counts had become established.
In 1970, at the corner of via Mascagni and via Carducci, a Roman country villa came to light: a farm that also produced textiles, pottery, tools and carts, inhabited from the first to the sixth century. Among the finds were a loom weight, an oil lamp, a bronze brooch, twenty-five coins and a disputed statuette of the Egyptian god Anubis. Today that area is a playground: the walls have been buried again and their presence is marked by a column drum and a slab of trachyte.
Stockfish, milk, oil and anchovies, cooked for hours over the lowest heat: baccalà alla vicentina arrived from Norway with a shipwreck in 1432.
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The closest destinations covered by our editors, with straight-line distance.
Outside Costabissara, but an easy day trip away.