Ingredients for 12 servings: 500 g dried salt cod, 2 cups extra virgin olive oil, 2 bay leaves, some tablespoons milk, salt, freshly ground black pepper, garlic, parsley 

Preparation: Dried cod, or more properly "stockfish" has always been a major part of Venetian cuisine. It can be prepared in many ways besides the following, which is perhaps the most popular. In a large container, cover dried cod with water and leave to soak for 48 hours, changing the water periodically. Boil for 20 minutes in salted water. Once the cod is soft but still holds it shape remove from the water. Discard the bay leaves. If the cod has skin and bones, now is the time to remove them. Cut the cod into small pieces and put in a mixing bowl with immersion blender. Add the garlic and start the electric mixer at low speed to break up the fish. At medium speed start adding the extra virgin olive oil. Keep mixing and add the milk. You may need extra olive oil depending on the cod. The baccala should be a light color and have a whipped, mousse-like texture. Add freshly ground black pepper, salt and garnish with parsley. Serve on grilled slices of polenta, fresh slices of baguette, crostini or crackers.