La cucina alla Vicentina: Chef Luca Chemello’s Journey into Traditional and Unique Flavors

Meet Chef Luca Chemello, a culinary master of Baccalà alla Vicentina and a proud member of the Confraternity of Bacalà alla Vicentina. At his restaurant, Locanda Veneta, on the outskirts of Vicenza, Luca prepares traditional Venetian recipes while also experimenting with his own creations.

A Family Recipe: Stracciatelli alla Stracotta

One of Luca’s standout dishes is Stracciatelli alla Stracotta, a family recipe passed down from his great-grandmother. This dish combines the textures of a pancake with the savory notes of sultanas and a rich milk sauce, simmered for two days.

Dining at Locanda Veneta offers a deep dive into Venetian culinary traditions, from the sacred Baccalà alla Vicentina to inventive dishes like Stracciatelli. The restaurant’s commitment to authenticity makes it a must-visit for food lovers exploring Vicenza.

Great-grandmother’s recipe

“The recipe for stracciatelli was invented by my great-grandmother Luigia,” Luca confides. “The name we gave the dish is purely a fantasy.” He explains that the dish resembles a pancake in terms of dough, but contains no sugar. “The paste we make is based on flour, eggs, milk and sultanas. With a spoon, we scoop out balls that we put in boiling water. The sauce with the dish is a strachotto, or milk that has cooked for two days on a low heat.”

Practical tips

  • Best Time to Visit: during the Festa del Bacalà, a local festival dedicated to this regional specialty.
  • How to Cook Stracciatelli at Home:
    Use basic pancake batter, but skip the sugar.
    Add sultanas and cook balls of the dough in boiling water,
    then serve with a slow-cooked milk sauce for a taste of Luca’s creation.

Address: Locanda Veneta, Via Battagione Valtellina 138, Vicenza