Delicious Italy - Baccala or dried salted cod

Baccala or dried salted cod

Written by Philip Curnow

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Stoccafisso Dried Cod © Copyright Delicious Italy

What is the difference between the two dried cod fish forms known in Italy as 'stoccafisso' and 'baccalà'? We're not quite sure, but 93% of the output of the Lofoten islands in Norway ends up on Italian dinner tables.

Here the cod is caught, gutted and dried before being exported. The best fish are caught as they migrate from the Barents Sea in January and February.

The Norwegian 'stoccafisso' is noted for its lack of fat, digestibility, protein and mineral salts.

In fact, we took a look at the nutritional tables of the Norwegian Directorate of Fisheries and discovered that salted baccalà has twice as much protein, four times as much iron and only 1 gramme of fat per 100 grammes (compared to 23 per 100) as salmon.

It was the Vikings who started the industry and today's fish is guaranteed by the 'Norge' trademark.

Find out more about the Lofoten Islands at www.lofoten-tourist.no

Aside from the classic baccala recipe, here are a few dishes to look out for which feature 'baccalà': flan di Baccalà su cream di poro; ravioli di patate ripieni di Baccalà al burro fuso; polenta e Baccalà.

Do visit the annual 'Festa del Baccalà alla Vicentina' in Sandrigo, province of Vicenza. There's even a dedicated website www.baccalaallavicentina.it.

The 'Baccalà Mantecato' is a classic Venetian dish and a type of mayonnaise prepared with nutmeg and parsley.

Delicious Italy was also lucky enough to be in Vicenza, during the 'Settimana del Baccalà' or 'cod week' in October. We dined at the 'Ponte delle Belle' whose name refers to a small bridge which crossed the original defensive ditches of old Vicenza.

As well as the baccalà other specialities of the restaurant include 'canederli allo speck', 'strangolapreti' and polenta with cheese and wild mushrooms.

The talking point of the 'Ponte delle Belle' are the 60 types of grappas that can be sampled, most distilled from aromatic herbs.

Last modified on Saturday, 19 May 2012 15:19

Published in Veneto Food

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