They are not Vicentines, but the Cerea brothers of the Da Vittorio restaurant in Bergamo, are the new Ambassadors of the Norwegian stockfish. And their 3-Michelin-starred codfish is a scream (and we give you the recipe to do it at home)
The chefs Enrico and Roberto Cerea were awarded by the Norwegian Seafood Council with the appointment to Ambassadors of the Norwegian Stockfish 2019. Bergamaschi and both executive chefs of the tristellato restaurant Da Vittorio (Brusaporto, BG), are known all over the world, since the times of the father Vittorio, for their seafood cuisine.
Today it seems normal, but in the sixties when the father opened the first Da Vittorio, the fish in Bergamo was only the stockfish – other than prawns and caviar, like today. "The fish was the stockfish, period. And lo we called bertagnì, I discovered only years after it was the surname of the importer from Norway who took him to the city, Bertagni was called "tells Chicco at the time of the proclamation. "Next to the restaurant, at the time, there was a grocery store and I remember as a child that they soaked these big fish in water for days and then beat it with a stick. The stockfish has always been part of the history of Da Vittorio ". And it still is, because among the strong dishes of the restaurant there is just the "Risotto with borlotti beans and creamed Norway stockfish". Risotto, the great classic of the Italian and regional gastronomic tradition of Lombardy, was perfectly matched both with the draining of stockfish and with borlotti beans, demonstrating how it is possible to interpret in a non-trivial way two unique ingredients such as stockfish and rice. But here is the recipe of their creamed cod, which alone is worth the trip.
The Norwegian stockfish creamed with the recipe of the Cerea brothers, 3 Michelin stars
1kg of Norwegian stockfish already soaked
700 g of seed oil
chilli oil to taste
garlic oil qb
salt and pepper
250 g milk
1 l of water
Laurel, juniper, peppercorns, garlic to taste
Method
Cut the Norwegian stockfish into pieces, put it in a saucepan and cover with water and milk. Perfume with a bay leaf, juniper, peppercorns and a clove of garlic.
Bring to a boil and cook for about 30 minutes, then turn off the heat and let cool in the cooking broth. Sift the stockfish carefully and chop the pulp with the help of a food processor.
Then mount the whole in planetary or directly into the cutter adding the oil, part of the cooking water and season with the flavored oils, salt and pepper. It must be frothy and soft.
Season the 
