Chef Martino Scarpa is the winner of the 7th edition of the Festival Triveneto del Baccalà. He won the Tagliapietra Trophy with his recipe Goat milk cooked “baccalà” with savoy cabbage and pear reduction sauce. Baccalà is dried (stockfish) or dried and salted cod, a typical northern-italian dish, that can be cooked in many different ways.
Monday december the 5th, the amazing Castello del Catajo of Battaglia Terme hosted the final Gala of the Festival, where an award-winning chef jury chose the best and most creative recipe among the 6 finalists. Every dish was accompanied by a selection of wines from the Strada del Vino dei Colli Euganei.
