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.
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Typical dishes of San Pietro Mussolino
The specialities to try here, and their stories.
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The closest destinations covered by our editors, with straight-line distance.
