The cod is simply salted cod. An ancient procedure that allows its conservation for a long time. It differs from stockfish, which is always cod, but dried. Precisely the possibility of storing it and transporting it far from the North Sea has made cod a food present in many European countries. Italy is certainly no exception, which in almost all regional kitchens presents typical dishes based on cod. Cod is a white meat fish, tasty and delicate. It lends itself to many preparations and when we think of the wines to match, we must take into consideration the way it is cooked. As an example, we will examine some classic cod recipes with matching wines. We will also include creamed cod and Vicenza-style cod among the recipes, although in reality they are traditionally prepared with stockfish.

Cod Vicentina

It is a very tasty and rich recipe, made slightly oily by the presence of abundant oil. The ideal combination is with a Classic Method Monti Lessini DOC sparkling wine, produced with the autochthonous durella grape, which with its vibrant acidity degreases and cleans the palate.

Creamed cod

Venetian creamed cod is a refined recipe. It is a delicate cod cream flavored with garlic, lemon and bay leaf. It goes very well with a Breganze Vespaiolo Doc, with a Carso Malvasia Doc or with a Collio Friulano Doc.

Fried cod

Fried cod in batter is a classic of many culinary traditions, starting with the Roman one. It can be combined with a Franciacorta or a Trento Doc Pas Dosè, capable of perfectly degreasing and cleaning the mouth.

Codfish In Wet

The stewed cod recipe is widespread in various regions of Italy. The presence of tomato sauce suggests to focus on a medium-bodied still red wine, preferably with good acidity, slightly tannic and aged only in steel: Berici Hills Tai Rosso Doc, Vesuvius or Campi Flegrei Piedirosso Doc, Rossese di Dolceaqua Doc , Cerasuolo di Vittoria Doc.