A sensory study to determine matching choices of baccalà alla vicentina with Veneto wines using different pairing theories

This thesis examines the pairing of an Italian fish dish called baccalà alla vicentina with wines native to Veneto region. The Veneto area of Italy is renowned for its extensive wine industry, and baccalà alla vicentina stands out as a local dish coming from the city of Vicenza. The qualities of baccalà alla vicentina and its compatibility with various Veneto wines were examined in this study through observations and sensory analysis. The thesis is to identify the flavor pairings that results from serving baccalà alla vicentina and three Veneto wines side by side. Baccalà alla vicentina’s components, preparation process, and flavor profile were first carefully examined. The wines from the region of Veneto’s distinctive wines were then picked, and their aroma and flavor profiles were examined. In order to achieve the aim of this thesis, two sensory panels were organized. Panels were held with a total of 65 people, first panel was held at the restaurant where I work, and the second was held at the sensory analysis laboratory at the Legnaro Agripolis campus of the University of Padova. The participants were given the “Sensory Taste Panel Form” added to the Annex were asked to fill in the information in the form and indicate their preferences and reasons for their preferences. The results obtained were analyzed and interpreted statistically. When interpreting the results, where the participants were from, their ages and whether they had baccalà before were taking into consideration. When all the results were examined in general, it was understood that baccalà alla vicentina meal was paired with Vespaiolo wine by most of the participants with a 45.90% A deeper comprehension of the connection between baccalà alla vicentina and Veneto wines, as well as other research on gastronomy and wine culture, may result from this study.