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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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 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. Share this: Facebook Twitter Pinterest Email

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Eating

Codfish Irish -Style

A special recipe reported in 1834 by Vincenzo Agnoletti, an Italian chef, and collected in Fabris Otello’s book I Misteri del Ragno. Share this: Facebook Twitter Pinterest Email

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Eating

Il Ceppo, Vicenza

Il Ceppo is one of the traditional shops in Vicenza, which provided ready-to-eat baccalà, since the 1970s. In this video, Riccardo Boscolo, the CEO, is sharing the history and the secret of how their baccalà is processed and prepared. Play the video to learn more about Il Ceppo and the baccalà! Share this: Facebook Twitter […]

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Eating

Lutefisk

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Processing

Maria da Glória

Maria da Gloria was built in Ílhavo in 1921, and its first name was Portugália. This small wooden cod schooner was then named Maria do Glória in 1927 when another firm acquired it. In 1942, during the Second World War, the ship departed from Ílhavo to Lisbon (on May 18th) to attend the cod fishing […]

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Fishing

Men and codfish ships

Men and Codfish Ships – http://mmi.t-t.pt The most extraordinary heritage of Ílhavo Maritime Museum is the memory of the Codfish Portuguese fleet – of its mans and ships.This digital archive, made up of more than 20 thousand inscription files in the old Guild of Shipowners of the codfish ships, will function like a social network […]

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Eating

Provence Dried Cod

In 1790 Francesco Leonardi, an Italian chef, published his big recipe book L’apicio Moderno and he also inserted the Provence Dried Cod. This french recipe is important because you can observe how the taste is similar in France and Italy. Share this: Facebook Twitter Pinterest Email

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Eating

Salt Cod (Bacalao) with Potatoes over Rice

Bacalao is Portuguese dried, salted cod fish.

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