Video Young Baccalà, the video that tells the baccalà and stockfish to young people, by Biasioli Film Italy 

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We are looking for sponsors to realize this video



A young face of the ancient tradition

See the demo video of the project
Young Baccalà
in English screened on June 11 during Hanseatic Days  to
Gastronomic Hansa Knowledge
Symposium in Bergen

sponsored by





We want to create a short film that tells about the stockfish: its origin, fishing of cod, drying in Norway, the Italian culinary tradition and the most innovative ways of consumption.



Our goal is to awaken interest in this food among young people to pass on the tradition.
Italy is proud of its centuries-old culinary tradition of cod. To keep it alive it is necessary to involve the younger generation. It is possible to give new forms to old recipes, adapting them to the modern ways of consumption (finger food,
aperitivo, etc.). It is also important to tell where the stock fish comes from, how it is caught and dried, who are the people who work with it. This information gives an added value to the product, increases in consumer awareness of its quality and creates a vivid image that is associated with the cod. It is no longer just a dried fish, but a piece of the fascinating northern country of Norway, which tells a great story of hard work and a lot of passion.


Why do we do it?

We love stockfish!
We are passionate about its history and we believe in its future in our kitchen.
We believe in the prospects of trade and cultural relations between Italy, Norway, Croatia and we want to contribute with our film to the fruitful exchange between the tree nations.


Distribution, duration, foreign editions.

The main channel of distribution will be Internet: web sites and social networks of all entities, sponsors and associations that join our project; moreover: TV broadcasting and projections during events, fairs, meetings and dinners, for several years.
The video will have a duration of about 20 minutes; we will also make a spot of about 2 minutes.
It will be edited in Italian, Norwegian, English and Croatian.



The film may be based on the following dichotomies:

old - young
past - future
traditional - trendy
ancient - present
complicated - simple
homemade – haute cuisine
ours - exotic

These opposites are the characteristics that may be associated with cod. They do not have a value "negative - positive", but demonstrate the multiple perspectives, from which our subject can be seen. Both poles have their own value and importance.

Padova/Padua-based author Tiziano Biasioli specializes in stockfish subjects.
Copyright Tiziano Biasioli - Belle Epoque Film 2016

Under the patronage of the Municipality of Vicenza


Biasioli Film di Tiziano Biasioli - Via San Biagio 21 - 35121 Padova Italia
tel. +39 049 660075 - cell. +39 339 5909202






During a meeting in a restaurant, young Italians are wondering what their Norwegian university friends met during the Erasmus are doing now.

They call them by smartphone and the Norwegians, who are fishing, send them photos of the cod fishing.

In the end they agree to meet in Italy for sightseeing, but also for a gourmet tour, to taste how we eat their stockfish in our country.



Meanwhile, an Italian student goes to Lofoten to meet the Norwegian colleagues.

During the stay, they accompany her to see all the various stages of fishery and the conservation of cod that becomes stockfish.

She tastes the local cuisine, sees magic landscapes and visit the island where the noble Venetian Querini, the "discoverer" of stockfish, wrecked.



Norwegian students are on vacation in Italy.

Guided by their Italian friends they visit the most important monuments of Vicenza, Padova, Bassano, Venice and arrive even in Istria.

During the stay, they enjoy their own stockfish prepared in a very different manner as what they are used to eating in Norway: Baccalà alla Vicentina, Creamed, Alla Trentina, Alla Cappuccina, etc.

They also taste the wines paired with cod and other typical Venetian dishes.




Act 1
Italy – Cities of Veneto





Young Italians and Norwegians met each other during an Erasmus and kept in touch.

A group of Italians in a restaurant eating the cod wonders what are their Norwegian friends doing now.

Sofia calls Tor on smartphone and finds out that is he is fishing on his father's boat.

In fact it is the fishing season and all, fishermen and graduated, are engaged in sea.

Sofia: "Hey Man, send me a photo, a video, make ​​a selfie ... "

Shortly after arrives the video of Tor while fishing .


Tor says that Lars is fishing too, but near the coast.

Sofia phones Lars and askes him to send another video.

Sofia : "And where is Erik ?"

Lars : "I have just seen him enter, he should be downloading the catch. "

Sofia calls Erik too, and he sends him another video.


In the end they agree to meet in Italy for holiday, to make a gastronomic tour and see how their cod is eaten in our country.

The young Italians pass the phone to each other and make comments about fishing in the unpolluted sea, the triumph of nature and the same fish caught 3,000 km further north that they are tasting now.

At the end of the meal will taste even a sweet Venetian specialty and a "grappa".

(In this way finishes the part of the film dedicated to fishing).



Act 2
Norway – Lofoten Islands


Our troupe will go to Lofoten Islands during the finish of winter to film all the steps of production of stock fish: drying, storage, sorting, extraction of the language (work assigned to young) etc.

We will taste different local versions of the culinary preparation of stock fish, such as a dish made ​​with the tongue of the fish.



We will interview young and old people, who would tell fascinating stories and the legend of the shipwreck of Querini.

Erik intervenes:

"Yes, Querini! My grandfather told me that many, many years ago Venetians shipwrecked here."

"And do you know where? Come on, take me there, I want to see the island. "


Erik accompanies us to the island where Venetians shipwrecked and then takes the troupe to a tour to show the natural, artistic and touristic attractions, focusing on topics that would push Italians to visit them (nature, colors, stretches of hanging stock fish, vessels, painted houses etc.).

It can be added a fantasy element of union between Italy (Venice) and Norway (Rost): are there genes of the Venetians left to Rost? It may be one of the reasons that drives the boys to explore Rost.

There will be an emphasis on the tranquility of the place, waiting for the fishing, and the stock fish that represents the nature.


Act 3
Italy - Veneto

Young Norwegians on holiday in Italy; they are accommodated in a farmhouse with a beautiful natural background .

During the stay they will visit taverns or restaurants and savor their codfish prepared in a very different manner from what I they are used to eating in Norway .

Guided by their Italian friends they visit the most important monuments of Vicenza starting with those signed by Palladio .



Under the patronage of the Municipality of Vicenza




After the visit to the Olympic Theatre and the Chiericati Palace, leaving the Santa Corona church, they see the Il Ceppo rotisserie with stockfish in the showcase and two of its best-known culinary versions: Baccalà alla vicentina (stockfish Vicenza stile) and Baccalà mantecato (venetian creamed cod).


The scent, and a bit of hunger after walking for a long time, makes them go down to the rotisserie winery and taste some food of Veneto.


Erik : "How do you prepare the cod, pardon, baccalà here in Veneto ? "

Sofia explains the recipe of Baccalà alla vicentina (also with images of preparation) and then they taste it with great satisfaction .

Erik: "How did stockfish arrive here in Veneto?"

Sofia: "By water, along the river Brenta, with rafts. Oh, I forgot, in Bassano del Grappa rafts passed under the Bridge of Alpini, one of the two bridges designed by Palladio."


Bassano del Grappa


Erik: "But can we find Palladio only here in the province of Vicenza?"

Sofia: "No, there are his works also in Venice, let's go."


But before we must go to Padua where you have to stop at the historic Gran Caffé Pedrocchi for an aperitif, Spritz with Aperol Spritz, famous liqueur of Padua, accompanied by finger food of cod.

They also drink a "Pedrocchi" coffee, read the Stendhal plate and observe the sign left of the Austrian bullet fired during the insurrection of Students of the University of Padua in 1848.

Young people also observe the enormous nineteenth-century map "upside down", with the North downwards and the South upwards, and indicate their places of origin.




They go to Venice with the Burchiello (a touristic ship) that departs from Padua, as the famous voyagers of the Grand Tour.

During the trip, which in reality takes 8 hours, they can admire a large number of Venetian villas (and visit some of them), locks and swing bridges .

Inside the boat they will taste the wines and foods of the Venetian tradition and in the evening it will be dancing on the deck with San Marco Square in the background.

At the end of the meal will taste even a sweet  Venetian specialty and a "grappa".


Brenta Riviera

They get to Venice and visit churches and palaces of Palladio .



They go up the bell tower, take a ride in gondola and stop at a "Bacaro - tavern" where to taste a dish of the Doge, the creamed cod fish.

At the end of the meal will taste even a sweet  Venetian specialty and a "grappa".



Erik: "And how do you prepare it?"

Sofia: "Here is the recipe" (also with images of preparation ).

Erik "But is it prepared in this way only here?"

Sofia: "No, in Istria too."

They go to Istria and assist to the preparation of creamed cod at Konoba Milena o Alden in Croazia.




After enjoying a plate of creamed cod fish they listen to the song "la Mula de Parenzo, gà meso su botega, de tuto la vendeva, fora che el bacalà".

Images of "Venetian" Porec-Parenzo.


Erik: "I read that also in Trentino they prepare a good cod; I’d like to taste it. "

Sofia: "Certainly it is the one promoted by the Friars of Stofiss of Rovereto. It is similar to the stockfish of Vicenza but it contains a good deal of potatoes, celeriac and a lot of onions. We take the train and go to make them a visit!"

They arrive in the convent of Brancolino and are welcomed by the Friars who illustrate them the recipe and then make them taste the cod. And not only. The friars also offer an excellent risotto with zucchini.



Erik: "I notice that these friars are united into a brotherhood. Are there others in Veneto?"

Sofia: "Yes, of course, the most famous is the Venerable Brotherhood of Bacalà alla Vicentina - which includes the Mayor of Rost - they organize the Gran Gala and the Feast of Cod during which in 2015 was awarded the Norwegian Minister of Fisheries ".

The video will include scenes of the two mentioned events.

We can also insert scenes on the other Brotherhoods of stockfish.



Erik: "And as for the wine? What are the best combinations? "






Sofia: "The cod is fat, you need a wine that "cleanse" the mouth. Tai - old red Tocai, sparkling Durello, Vespaiolo di Breganze would do well,


Tai or
old red tocai


spumante Durello


Vespaiolo di Breganze





but also Malvasia of Heraklion - Crete, the Greek island from where Querini, the "discoverer" of stockfish, left.






The great final at a set table: the young people end the dinner of stockfis and drink a toast for friendship between Italy and Norway.




We are looking for sponsors to realize this video

Biasioli Film di Tiziano Biasioli - Via San Biagio 21 - 35121 Padova Italia
tel. +39 049 660075 - cell. +39 339 5909202

We thank the authors of the photos and especially the Norwegian Tourist Office
 Copyright Tiziano Biasioli - Belle Epoque Film 2016


  see also

our website dedicated to stockfish

our magazine

and our FB and websites:

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