Why is there a Lofoten square in Vicenza and a Sandrigo island in Norway?

THE STORY ↓
WHERE TO EAT↓

Why do Sandrigo and the Lofoten share a square’s name?

Sandrigo, in the province of Vicenza, dedicated Piazzetta Røst to the Norwegian fishing community in 1997. Røst reciprocated by dedicating an islet in the Lofoten to Sandrigo.
The reason is a shared food tradition: fishermen in Røst produce the stockfish that cooks in Vicenza use for bacalà alla vicentina. Sandrigo’s gastronomic brotherhood, the Venerabile Confraternita del Bacalà alla Vicentina, helped strengthen that friendship through visits, celebrations and exchanges with Norwegian producers. The square in Italy and the islet in Norway honour the communities at both ends of that relationship.

Their friendship grew through the stockfish trade and the Venerabile Confraternita del Bacalà alla Vicentina, the gastronomic brotherhood founded in Sandrigo to preserve the traditional local recipe. Norwegian fishermen and producers join the town’s annual celebrations, giving the names on the map a continuing relationship behind them.

The voyage behind the friendship

In 1432, fishermen from Røst rescued the merchant Pietro Querini and his surviving companions after a disastrous voyage. His account of their stay became central to the story linking the Lofoten Islands with Vicenza’s bacalà tradition. Discover the Vicenza and Lofoten Food Brotherhood

What makes bacalà alla vicentina different?

The essential ingredient is stockfish: cod preserved by drying. In Vicenza, the dish is traditionally written bacalà, with one c, although baccalà alla vicentina is also widely used.

The Norwegian fish dries outdoors on wooden racks. In the Vicenza kitchen, its preparation requires another kind of patience. The Confraternita’s recipe begins with dried stockfish soaked for two to three days, with frequent changes of water. The fish is then cooked with onions, salted sardines, parsley, flour, milk, olive oil and grated grana. Cooking takes about four and a half hours over very gentle heat. The local verb is pipare: the pan is moved gently, without stirring the fish. Polenta accompanies the finished dish. For cooks researching traditional Italian recipes, the long soaking, gentle heat and handling of the fish explain much of its character.

Where to eat bacalà near Vicenza

Palmerino, Il Bacalà a Sandrigo

Listed in the Michelin Guide, Palmerino makes cod the focus of its cooking, serving it in several preparations alongside its house speciality, bacalà alla vicentina. Choose the traditional dish with polenta, or ask about the bacalà tasting menu.

Via Piave 13, Sandrigo, Vicenza, Italy
Phone: +39 0444 659034
Email: info@palmerino.eu

Mora Cibo Buono

This family run trattoria specialises in bacalà alla vicentina prepared according to the Confraternita’s recipe. The restaurant states that it uses Stockfish from Lofoten PGI. It is another useful address for a lunch centred on the traditional dish.

Via Azzone Sesso 9, Sandrigo, Vicenza, Italy
Phone: +39 0444 659550
Email: info@moracibobuono.it

SEPTEMBER THE ANNUAL FEAST

Sandrigo’s annual Festa del Bacalà alla Vicentina brings the dish into public life through food stands, cultural events and exchanges with Norway. The Confraternita’s investiture ceremony welcomes new members and Norwegian guests.

The September 2026 programme included producers from Røst and a drying rack loaded with stockfish brought from the island. For a future festival visit, use the organisers’ published programme to choose your date. For the square and a bacalà lunch, plan a visit throughout the year.