Baccalà all'abruzzese

Baccalà all'Abruzzese is a traditional dish from the Abruzzo region of Italy. It is made from baccalà, a type of salted cod, which is cooked with tomatoes, garlic, and other ingredients. The dish is typically served during the Christmas season, but can be enjoyed at any time of the year.

History

The use of baccalà in Italian cuisine dates back to the Middle Ages, when it was a popular food among sailors due to its long shelf life. The tradition of eating baccalà during Christmas is believed to have originated from the Catholic Church's rules on fasting, which prohibited the consumption of meat on certain days.

Preparation

To prepare Baccalà all'Abruzzese, the salted cod is first soaked in water for several days to remove the excess salt. It is then cooked with a sauce made from tomatoes, garlic, olive oil, and other ingredients. The dish is typically served with polenta or bread.

Cultural Significance

Baccalà all'Abruzzese is not just a dish, but a symbol of the Abruzzo region's culinary heritage. It represents the region's history, its relationship with the sea, and its religious traditions. The dish is often prepared for special occasions and is a staple of the Christmas season.

See Also

• Italian cuisine
• Abruzzo
• Baccalà
• Christmas in Italy