One of the most traditional and original dishes in Venetian cuisine.

Serves 6: 500 g soaked salted codfish, milk, 2 or 3 garlic cloves, Moletto Extra-virgin olive oil Integrale, salt, black pepper.
To prepare: Take the codfish (previously soaked for 48 hours under a trickle of running water) and poach it in milk for 15-20 minutes, checking that it is cooked and sufficiently soft. Remove the skin and bones. Place the still-warm pieces of cod in a bowl and begin to beat with a metal whisk while adding the olive oil in a gradual stream as you beat. Continue to whisk vigorously until a soft mixture, the consistency of mousse, has been obtained. Salt and pepper to taste and, if desired, add some garlic.
Recommended wines:
Sauvignon Igt Veneto Orientale
Malvasia Extra Dry VSAQ
Moletto Brut Millesimato VSQ
Prosecco Doc Frizzante