Research Room

Explore the Arctic Cod through the lens of history, culture and gastronomy. Discover here routes and locations which developed around the fishing, the eating and the processing of Arctic Cod. Dive into our archive simply typing a word or choosing among our categories.

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Processing

A roupa do meu amor – Ermelinda Carlos

In 2018, the Maritime Museum of Ilhavo, in collaboration with the director Tiago Pereira and the Associação Música Portuguesa surveyed the sonic heritage associated with Cod Fishing and Processing. Here Ermelinda Carlos sings “A roupa do meu amor”. More information on the project and the sound heritage collection can be found at this link. Share […]

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Eating

Bacalhau de consoada

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Eating

Baccalà alla Livornese

The “Baccalà alla Livornese” is one of the countless recipes with which you can cook this tasty fish. You can accompany the Baccalà alla Livornese with slices of homemade bread or toasted croutons and with a good glass of the same wine used for cooking. You can combine raw or cooked vegetables, cooked potatoes or […]

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Eating

Baccalà alla Napoletana

The cod in Neapolitan casserole or simply cod in the casserole is the second typical dish of the Neapolitan cuisine. It contains cod, capers, olives, pine nuts and other ingredients. To facilitate and speed up the preparation it is preferable to buy the cod already desalted and ready to use. This will allow you to […]

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Eating

Baccalà alla Vicentina

Learn how to prepare the traditional codfish from North East of Italy Share this: Facebook Twitter Pinterest Email

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Eating

Baccalà Biron Style

Similar to the codfish in Vicenza style, the codfish Biron style uses similar ingredients. In 1790 Francesco Leonardi, an Italian chef, published his big recipe book L’apicio Moderno and he also inserted the Baccalà alla Biron recipe. Leonardi created this recipe during his stay at Caterina of Russia Court and it was dedicated to the […]

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Eating

Baccalà Fritto Alla Romana Fritto

Fried Baccalà is a traditional recipe from Rome, and it is served on Christmas Eve. The fried cod is served together with other fried vegetables such as artichokes, broccoli and cauliflower as well as eels.  Share this: Facebook Twitter Pinterest Email

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Eating

Baccalà in guazzetto alla romana

Baccalà “Alla Romana”, in guazzetto, is a stewed cod recipe traditionally cooked in Rome and nearby during Christmas period. In the past, Cod was quite expensive and for this reason was served only specific festive days, such as Christmas. This recipe is also very rich and tasty, a perfect dish for a special day! Share […]

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Eating

Baccalà mantecato

In this video, Franco Favaretto, also known as “the man of Baccalà”, who is the chef of the restaurant Baccalàdivino in Sandrigo (Vicenza, Italy ) shares the secrets of the traditional recipes of the baccalà mantecato, a classic Venetian creamed baccalà. The video portrait has been produced by CERS Italia Associazione no profit, Andrea Rizzo videomaker, […]

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Eating

Baccalà Vicenza Style

A Recipe from chef antonio chemello In this video, the Chef Antonio Chemello from the Trattoria del Pamerino in Sandrigo (Vicenza, Italy ) is sharing how he prepares the traditional baccalà alla Vicentina, Vicenza Style baccalà. The video portrait has been produced by CERS Italia Associazione no profit, Andrea Rizzo videomaker, Wavents – Events & Services […]

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