Due Spade - SANDRIGO

Initially I was looking for a restaurant in Vicenza when found that the “baccalà alla vicentina” (Vicenza style stockfish probably was originated in this town due to past remote relations with the Lofoten islands and a brotherhood was founded in this town regarding the preservation of the recipe of this dish. Has an own walled parking, fountains and sculptures recalling a special relation with the stockfish. Inside is normal like any other restaurant; Murano type-lamps, pictures of famous people who visited this eatery, schooled dried cods hanging from the ceiling and all kind of mementos pertaining not only stockfish but food, soccer and Norway… No written menu was presented to us, only orally announced… we chose (obviously! stockfish (baccalà apéritifs (2,50 , very small, perfect to introduce a baccalà menu: risotto al baccalà (10,00 creamy and tasty, really good; baccalà alla vicentina (the classic, the famous one, that comes with polenta, 15,00 fish sautéed (or meuniéred simmered with milk it was delicious, buttery; baccalà all’insalata (salad, only the name, 15,00 came with polenta too but the fish is simply boiled, perfect for a person who wants to avoid too much oil and salt. As dessert they had semifreddo al baccalà (stockfish frozen custard! 5,00 I had to try that… it was perfect, not too sweet, sugar taste was subtle, wish other cooks could do desserts without abusing sugar dose like this one! Interesting too were the chocolate salamis served in four different flavors (4,00 coconut, coffee, amaretto and orange . We made it to have a second serving of the risotto (it wasn’t full the restaurant , service was just enough; could be more brilliant, warm and friendly; originally we wanted to go to another place but here although not part of the brotherhood anymore, it went well our lunch experience.

A simple dish of Vicenza, Italy that was supposedly invented in this area. People come from all over to eat here. And now I know why. Their bacala' (northern atlantic cod) is the best I've ever tasted. It is an old Vicentino dish, and they've invented new ways to incorporate into risotto, pasta, even a spread for bread. Bacala' is to some an acquired taste, but if you like it, it's a must-do. Family run, and for locals, not for tourists. You'll get a great meal here.

Historical restaurant, dedicated almost exclusively to cod. from appetizer to delicious dessert. I particularly liked risotto and cod to the vicentina. I also appreciated the friendliness and professionalism of the staff. excellent value for money.

The kingdom of cod, centuries-old tradition, places of the genus patrimony of the territory

At Due Spade they specialize in baccalà’ , a Vicenza food based on codfish imported dried from Norway. All their dishes are based on baccalà, including one of the desserts. The premises are fascinating, an 18 th century building restored, atmosphere is friendly, dishes are delicious, and reasonably priced. An unforgettable baccala’ experience !