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A traditional Vicentine osteria on Strada Pozzetto, on the edge of the old centre, in the Rigodanza family's hands for generations and listed as one of the city's historic shops. The room is all wood panelling, and it's best known for baccalà alla vicentina, the city's salt cod slow-cooked with onions, anchovies, milk and cheese. As usual, I opted for pasta, which felt like a home-cooked dish. Simple but very satisfying local dishes.
