If the taste is unmistakable, as for the name we should clarify the origin.
When in 1432 the Venetian Pietro Querini was wrecked in Lofoten (Morway) and spoke for the first time, he reported that the locals called this fish as «stocfiso». It must be presumed that the term that refers to both stockfish that sword fish or fish stick with a clear allusion to the consistency of dried cod from the polar winds. So whenever we begin to cook dried fish, technically you are cooking dried cod.
In Veneto, however, people speaks only about «baccalà», means stockfish, while in the rest of Italy baccalà means the codfish open folding (butterfly) without the bones and put them in salt.
The expression seems to stem from the Dutch old cod «kabeljauw», passing through the Spanish «bacalao». The circle closes if we think that bacalus in Latin means «stick», and then goes back to the size of the fish.
The Vicenza-style cod recipe is a symbol of the city of Vicenza. Recently, the Vicenza-style cod recipe was reckoned among the five «traditional Italian food,» along with Neapolitan pizza margherita, brasato (braised beef in Barolo wine from Piedmont), cagnastaccio (Tuscany chestnut cake), Sicilian cannoli with ricotta, the FIR cirtuito Euro (European Foods Information Resource) funded by ‘European Union’.