Venetian creamed cod is one of the most famous dishes of the culinary tradition of Venice. It is prepared with stockfish, that is Arctic cod of Norwegian origin, which is preserved by drying with cold air. The name stockfish derives in fact from the Norwegian `stokkfisk` = stick fish. In the Veneto area, stockfish is commonly called cod, hence the name of the recipe. Venetian creamed cod is a really tasty recipe, the cod is cooked and reduced to cream and then served with white polenta or polenta croutons. It is a very refined and delicate recipe that enhances the taste of cod and enhances a food considered `poor` by elevating it to a gourmet dish that has conquered the world of cooking.

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拍攝者： Rauccigianni