Festival of Codfish

Perhaps only here, in the Northeast, where about six hundred years ago the diffusion and the "cult" of codfish in Italy started, imported in the dried version in 1432 from Norway by the Venetian Pietro Querini, an event like the Festival Triveneto of Codfish – towards Expo 2015 – Tagliapietra Trophy, could come out.



The Festival, organized by the North–eastern Confraternities of Codfish and Tagliapietra and Sons, the greatest importer of stockfish in northern Italy, in effect, looks at the tradition with the desire, however, to overcome the classic use of stockfish in Vicenza style and creamed in Venetian style.

To do this, it resorts to the creative and innovative spirit of 32 chefs – some of which starred – from Veneto, Trentino Alto Adige and Friuli Venezia Giulia, who will try to prepare the "perfect" dish, based on salted codfish or stockfish, able to meet the favor of people’s, technical and starred juries.



The challenge

With the approach of Expo 2015, the universal exhibition dedicated to the theme of nutrition, which will be held in Milan from May to October 2015, and to which the Festival looks ideally, the competition will become even tougher!

The restaurants in the challenge, will indeed have to try new and original recipes using only salted codfish and stockfish

(in the other editions they could use also fresh cod).

Each competing chef will prepare an appetizer, a first and a second course, the choice of the most delicious and innovative dish will be up to the customers of the restaurants in the various dinner–events in the program.

The word will go, then, to the technical jury of the organizing committee for the provincial, regional and inter–regional sections, while the six finalist restaurants – 4 from Veneto, 1 from Trentino and 1 from Friuli – will be assessed on 3rd December at the Antica Trattoria Ballotta in Torreglia (PD) by a starred jury.



To participate in each single evening–event and to become the protagonists of the selection of dishes, just check the list of participating restaurants and book.



Tagliapietra Trophy, How it Works

The Tagliapietra Trophy, a symbol of innovation and creativity in terms of recipes based on codfish, will be assigned on 3rd December to one of six finalist dishes – 4 from Veneto, 1 from Trentino and 1 from Friuli – by a technical starred jury.

But until 20th November, the day of the last of the dinners in the program of the Festival, THE JUDGES ARE YOU, dear customers of the restaurants who, according to your taste, will decide in each dinner–event in which you will participate the dish based on salted codfish or stockfish that will be more worthy of representing your chef "of the heart" in subsequent selections. To become protagonists of the Festival, just consult the list of participating restaurants, book and participate. What are you waiting for?



Here is the list of "dishes of the heart" selected by the customers of the restaurants in the 2013 competition:

PROVINCE OF BELLUNO

Tivoli Restaurant in Cortina d’Ampezzo: Codfish in oil coking with potato Rosti and Jerusalem artichoke sauce (second course)

Al Capriolo Restaurant in Vodo di Cadore: Codfish with fresh salting in "light flavor", mixed salad, barley and Gialet beans (appetizer)

Locanda San Lorenzo in Puos d’Alpago: Breaded codfish with smoked Ricotta cheese and eggplant (appetizer)



PROVINCE OF PADUA

Val Pomaro Restaurant in Arquà Petrarca: codfish in four manners (second course)

L’Officina Restaurant in Padua: codfish "in saore" with pureed pumpkin (appetizer)

Antico Brolo Inn in Padua: Cannelloni of stockfish on puree of pumpkin and roasted pistachios (first course)

Corte Sconta Inn in Este: "the painter’s palette" (first course)

Ai Mediatori Tavern in Tombolo: soup of potatoes and codfish with chopped chestnuts and braised Radicchio of Treviso served in our "ciopa de pan" bread (first course)



PROVINCE OF ROVIGO

Degli Amici Tavern in Arquà Polesine: codfish in crust of Taggiasca olives on chickpea cream (second course)

Al Ponte Tavern in Lusia: Spaghetti with codfish ragout on lard sauce and Pecorino cheese (first course)

7 Mari Inn–Restaurant in Porto Viro: squid ink Ravioli with codfish and seafood of the Delta sauce (first course)

Arcadia Inn in Santa Giulia di Porto Tolle: beetroot Risotto with codfish ice cream and crispy seaweed (first course)

Aurora Restaurant in Porto Tolle: timbale of rice with squid ink codfish with lemon fragrance (first course)



PROVINCE OF TREVISO

Dalla Libera Tavern in Sernaglia della Battaglia: potato waffle with stockfish (first course)

Dobladino Antica Valdobbiadene Restaurant in Valdobbiadene: desalted codfish, pumpkin, Tropea onion and strawberry grapes (appetizer)



PROVINCE OF VENICE

La Ragnatela Tavern in Scaltenigo di Mirano: purple potato Gnocchi, sweet Pecorino cheese and casserole of cod and chicken bed (first course)

Restaurant Bistrot de Venise in Venice: Biancomangiare with codfish (fresh): codfish soup with its pulps, crunchy with almonds and pomegranate (first course)

Al Foghèr Tavern in Camponogara: codfish with honey from the shoal with cream of Biancoperla corn (second course)

Laguna Restaurant in Jesolo: desalted codfish with black tea smoked with Cabernet Barrel, small Matriciana of Vitelotte potato (appetizer)



PROVINCE OF VICENZA

Da Beppino Restaurant in Schio, Ceresara locality: (Stockfish) Au gratin with De.Co. flower of wine and homemade bread (second course)

Gran Passo Restaurant in Velo d’Astico: Raw, cooked and marinated cod (appetizer)



PROVINCE OF VERONA

Antica Locanda El Grio in Costeggiola di Soave: cabbage roulade with saffron codfish on creamy Biancoperla soft polenta (appetizer)



PROVINCE OF PORDENONE

La Torre Restaurant in Spilimbergo: Strudel with codfish and purple onions (second course)

Gelindo dei Magredi Restaurant in Vivaro: "Cosutis" with codfish and potatoes in cream of leeks (first course)



PROVINCE OF TRENTO

Miralago Hotel La Stua de Zach Restaurant in Soraga, Passo San Pellegrino: roasted cod with poured honey on cream of potato and leek with powder of Speck ham. Aside, marinated apples in sour flavor (second course)

L’Osterietta Restaurant in Nomi: Gran baccalà with beer mousse of the tradition with Molino Pellegrini yellow corn polenta (second course)

Ca ’dei Boci Restaurant Romantik Hotel Posta 1899 in Montagnaga di Pinè: desalted codfish in crust of granola on mashed potatoes of Pinetano and celeriac (appetizer)

Al Trivio Restaurant in Rovereto: codfish Risotto with reduction of Marezzino Superiore di Isera "Cru Corè" and crunchy corn " (first course)

Margon Inn in Ravina: Blanc de Blancs (freshly salted cod, vichyssoise and soup with Chardonnay – fresh Gadus Morhua) – (appetizer)



For more information http://www.festivaldelbaccala.it/