The taste of tradition, ready to take home
In the vibrant heart of Venice, just steps from the iconic Rialto Bridge, Baccalà Veneto is a deli and specialty food shop that has been carrying on a cherished family tradition since 2019. Founded by Paolo Longhin and now run by his sons, Edoardo and Lorenzo, the shop is renowned for its baccalà mantecato, a creamy cod spread made exclusively with cooking water and sunflower oil, with no milk or flour: a wholesome product suitable for both coeliacs and those with lactose intolerance.
Stepping into Baccalà Veneto means diving into an authentic Venetian experience. Here, baccalà- also known as stoccafisso (stockfish)- takes center stage in all its traditional forms: from the classic whipped version to alla Vicentina, and slow-cooked or preserved naturally in oil. Each preparation follows time-honored regional recipes. The product is preserved in custom tins, maintaining the cod’s delicate flavor and healthful properties without the use of preservatives.
The shop’s reputation is reflected in its glowing online reviews: customers consistently praise the superior quality of the products and the warm hospitality of the staff. Visitors often highlight the thoughtfully paired wines and the welcoming atmosphere, where culinary tradition meets sleek, modern design. 293 THE SILK ROAD BACCALÀ VENETO THE SILK ROAD BACCALÀ VENETO But Baccalà Veneto is more than just a place to eat: it’s also a refined showcase of ready-to-enjoy or gift-worthy specialties. Among the offerings are single or assorted 160g tins of baccalà mantecato or alla Vicentina, perfect for bringing the flavors of Venice to your home.
The baccalà mantecato, a signature dish, is prepared using the traditional method: the stockfish is gently boiled and then whipped with sunflower oil, chosen for its light taste that enhances, rather than masks, the flavor of the fish, until it reaches a creamy, mousse-like consistency, ideal for spreading on crostini or hot polenta. The Vicentina version, by contrast, involves a slow, gentle simmer and is typically served with polenta, true to the most authentic Venetian tradition.
Even the historical roots of the dish are fascinating: stockfish arrived in Venice in the 15th century, thanks to Pietro Querini, a Venetian merchant who shipwrecked in Norway and brought back both the recipe and his enthusiasm for the fish. Since then, this long-preserving delicacy has become a cornerstone of Venetian cuisine.
Baccalà Veneto is far more than a shop: it’s a sensory experience, a journey into Venetian history, and a meeting point between artisanal quality and heartfelt hospitality. Whether you’re visiting Venice or looking for a gift that embodies authenticity, here you’ll find unique flavors, genuine stories, and a passion for tradition that continues to evolve while preserving its true spirit.
