{"id":17575,"date":"2022-12-06T02:15:30","date_gmt":"2022-12-06T01:15:30","guid":{"rendered":"http:\/\/shop.movery.it\/baccala-storia-e-ricette\/"},"modified":"2022-12-06T02:15:30","modified_gmt":"2022-12-06T01:15:30","slug":"baccala-storia-e-ricette","status":"publish","type":"post","link":"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/","title":{"rendered":"Codfish: a culinary journey from northern Europe to Italy"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_68_1 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Letimologia_della_parola_baccala\" title=\"The etymology of the word codfish\">The etymology of the word codfish<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Dalle_Fiandre_a_Venezia_la_storia_del_senatore_Querini\" title=\"From Flanders to Venice: the story of Senator Querini\">From Flanders to Venice: the story of Senator Querini<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Baccala_o_stoccafisso\" title=\"Cod or stockfish?\">Cod or stockfish?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Le_varianti_del_baccala_da_Nord_a_Sud\" title=\"Variations of codfish from North to South\">Variations of codfish from North to South<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Baccala_alla_vicentina\" title=\"Vicenza-style salt cod\">Vicenza-style salt cod<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Baccala_alla_ligure\" title=\"Ligurian-style codfish\">Ligurian-style codfish<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Baccala_alla_bolognese\" title=\"Baccal\u00e0 alla Bolognese\">Baccal\u00e0 alla Bolognese<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Baccala_alla_livornese\" title=\"Leghorn-style salt cod\">Leghorn-style salt cod<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Baccala_alla_romana\" title=\"Roman-style salt cod\">Roman-style salt cod<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/movery.it\/en\/baccala-storia-e-ricette\/#Baccala_alla_napoletana\" title=\"Neapolitan-style salt cod\">Neapolitan-style salt cod<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<p data-pm-slice=\"0 0 []\">The <strong>cod<\/strong> is nothing more than the<strong> cod<\/strong>, which before being prepared undergoes a process of <strong>seasoning<\/strong> with prior <strong>salting<\/strong>, that is, conservation in the <strong>halls<\/strong>.<\/p>\n<p>Salt cod is now an integral part of Italy's culinary tradition, and is also featured in the <strong>menu <\/strong>of <strong>Christmas holidays<\/strong>. Along with the <strong>escarole pizza<\/strong>, especially in Campania the codfish <strong>fried<\/strong> is prepared as early as the morning of the <strong>December 24<\/strong> to \"sprinkle,\" that is, to make small samples by preparing the<strong>appetite<\/strong> for the <strong>dinner <\/strong>of<strong> Eve<\/strong>.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Letimologia_della_parola_baccala\"><\/span>The etymology of the word codfish<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Many people wonder where the term codfish comes from, and the most widely accepted view is that the<strong>etymology<\/strong> Of the word is German: bakkel-jau means \"<strong>salted fish<\/strong>\", which is a transposition of bakel-jau<em>,<\/em>\u00a0meaning \"hard as a rope.\" According to another version, however, <strong>Sebastiano Caboto<\/strong>, <strong>explorer<\/strong> and <strong>cartographer<\/strong> Italian, on a trip to the <strong>North America<\/strong> in 1509, he noticed the sea along the coast populated with fish that the locals called \"codfish\"; from then on he recognized those places as \"codfish land.\"<\/p>\n<p>According to others, the Italian term is actually derived from the word <strong>Portuguese<\/strong> bacalhau: the<strong>Italy<\/strong>, in fact, is second only to the <strong>Portugal<\/strong> in the scale of countries that consume this type of fish the most, and it is even said that Portuguese citizens have come up with a different recipe for every day of the year. Thanks to Italy's trade relations with Portuguese fishermen and merchants, who as early as the <strong>Five hundred<\/strong> explored the waters of the<strong> North Atlantic<\/strong>, this food soon reached our <strong>market<\/strong>, all the way to the tables of all Italians, from <strong>North<\/strong> to <strong>South<\/strong>.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Dalle_Fiandre_a_Venezia_la_storia_del_senatore_Querini\"><\/span>From Flanders to Venice: the story of Senator Querini<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Behind the use of baccal\u00e0 in Italian cuisine there is also a nice story that leads the import of this fish to Italy to an adventure of the <strong>senator <\/strong>of<strong> Republic of Venice Piero Querini<\/strong>. In 1431 the <strong>merchant<\/strong> Venetian had set out on a trading venture with his 68 sailors to the <strong>Northern Europe<\/strong>, specifically in the <strong>Flanders<\/strong>. Off the<strong>Lofoten archipelago <\/strong>a terrible <strong>storm<\/strong> which caused the <strong>shipwreck<\/strong> of the boat; thanks to the lifeboat, the captain and others were able to save themselves by reaching a small<strong> island<\/strong>, <strong>Roest<\/strong>. The survivors attempted to feed themselves by drinking melted snow, <strong>shellfish <\/strong>and <strong>seafood<\/strong>, until the inhabitants of a nearby island met them and took care of them.<\/p>\n<p>Querini noticed that the locals were feeding on a fish they had never seen, eating it <strong>fresh<\/strong>, with salt, dried or beaten at the <strong>sunshine<\/strong>. Intrigued by the probable success of this product in the marketplace, he decided to bring a shipment of it toward <strong>Venice<\/strong>, also using it as a kind of \"bargaining chip\" during the return trip.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Baccala_o_stoccafisso\"><\/span>Cod or stockfish?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Cod should not be confused with the <strong>stockfish<\/strong>, which is a type of cod whose drying takes place without salt. In northern Italy, there are different views on terminology: in Venice, for example, stockfish is known as \"bacal\u00e0,\" like that prepared in the Vicenza style: in Genoa, however, the opposite is the case, and codfish is called \"stochefiscio\"<em>.<\/em><\/p>\n<p>Stockfish, unlike cod, has a more precise geographical location, in fact it is well known that the favorable climatic conditions of the <strong>Norway<\/strong> allow you to stock up on fish after the spawning period of the <strong>eggs<\/strong>, and then let it dry in the sun for three months. Cod, on the other hand, is caught in different locations in Europe so it does not have a definite origin.<\/p>\n<p>Perhaps not everyone knows that this fish was also used as a <strong>barometer <\/strong>During navigation. But how is this possible? The fish was hung with ropes from the<strong>mast of the ship<\/strong>: l'<strong>moisture<\/strong> that is created in the air anticipates a storm and melts the salt that coats the cod!<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Le_varianti_del_baccala_da_Nord_a_Sud\"><\/span>Variations of codfish from North to South<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Cod easily spread to Italy not only because of its low cost, but also because of the contribution of the <strong>Church<\/strong>, which had proposed fish meat as an alternative on days of<strong> lent<\/strong> and of<strong> eve<\/strong>.<\/p>\n<p>Precisely because of the wide spread and export of this food in various countries, which even among the same <strong>regions<\/strong> <strong>Italian<\/strong> several variations have arisen in the preparation of cod, resulting in tasty <strong>recipes<\/strong>, even contaminated by the tastes of other countries.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Baccala_alla_vicentina\"><\/span>Vicenza-style salt cod<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Although it is not really codfish, the codfish a la\u00a0<strong>vicentina<\/strong> is so famous in Italian cuisine that we cannot rule it out. The preparation involves first browning the floured stockfish slices in a saut\u00e9 of oil, onions, sardines and parsley. After that, milk, grated Grana Padano cheese, salt and pepper are added and everything is covered with oil and left to cook over a gentle heat for at least 4 hours, preferably in a <strong>earthenware pan<\/strong>. As per northern tradition, usually this <strong>stew<\/strong> creamy is enjoyed together with the<strong> polenta<\/strong>.\u00a0<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Baccala_alla_ligure\"><\/span>Ligurian-style codfish<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The <strong>codfish Ligurian style<\/strong> is first fried and then flavored with a <strong>sweet-and-sour sauce<\/strong> made from garlic, sage, white wine, vinegar, and sugar, in which the fish pieces are caramelized during a second cooking, creating a pleasant contrast between the saltiness of the fish and the sweetness of the sauce.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Baccala_alla_bolognese\"><\/span>Baccal\u00e0 alla Bolognese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The<strong> cod bolognese<\/strong> is one of the few that is not first floured and fried; in fact, you can feel the very crumbly texture from the first bite. It is usually saut\u00e9ed directly in a pan with oil, butter, garlic and parsley, and then flavored with the juice of<strong> lemon<\/strong>.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Baccala_alla_livornese\"><\/span>Leghorn-style salt cod<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The pulp of the <strong>salt cod Livornese style<\/strong> results more tender: the fish slices, in fact, after being floured, are saut\u00e9ed for only a few minutes in a pan before being cooked in a delicious tomato, garlic and onion-based sauce. Also added to the sauce are the <strong>potatoes<\/strong> diced and the parsley.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Baccala_alla_romana\"><\/span>Roman-style salt cod<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Unlike the others, the <strong>salt cod Roman style<\/strong> prepares for the <strong>oven<\/strong>. Again, however, there is a tasty contrast between the <strong>sweet<\/strong> and the <strong>salty<\/strong>: the fish pieces are arranged on a bed of raw potatoes and onions seasoned with oil, salt, and pepper, and then covered with a\u00a0<strong>tomato sauce<\/strong>, <strong>olives<\/strong>,<strong> pine nuts<\/strong> and <strong>raisins<\/strong>, which give it that touch of sweetness that breaks up the salty seasoning. In fact, the ingredients will compact during baking, becoming a kind of <strong>timbale<\/strong>.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Baccala_alla_napoletana\"><\/span>Neapolitan-style salt cod<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The version\u00a0<strong>Neapolitan <\/strong>also involves an initial frying.<strong> <\/strong>The second cooking, on the other hand, flavors the cod with a tomato, garlic-scented sauce, <strong>chili<\/strong>, olives, <strong>capers<\/strong> and <strong>oregano<\/strong>.<\/p>","protected":false},"excerpt":{"rendered":"<p>Codfish was imported from Flanders to Italy through travel and exploration. Discover...<\/p>","protected":false},"author":11,"featured_media":15718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","content-type":"","footnotes":""},"categories":[313],"tags":[],"locations":[167,208],"class_list":["post-17575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapori-tipici","locations-campania","locations-napoli"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","_links":{"self":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/comments?post=17575"}],"version-history":[{"count":0,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17575\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media\/15718"}],"wp:attachment":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media?parent=17575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/categories?post=17575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/tags?post=17575"},{"taxonomy":"locations","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/locations?post=17575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}