Cultured Palate: Dishes from Italy
| May 10, 2017
6. Baccalà
Typical of the Campagnia region, baccalà is dried, salted cod that requires a minimum of 48 hours to soak before being prepared. Legend has it that there are as many ways to prepare baccalà as there are days in the year. When traveling in Venice, baccalà will always be served with polenta — and ideally, a dry white wine. In Rome, typical preparation will involve different veggies like tomatoes and potatoes. While it might seem a bit labor-intensive, the soaking process makes the fish intensely flaky and delicious. Many Italians eat baccalà on Fridays, in keeping with the Catholic tradition of eating fish on Fridays.
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