Baccalà alla romagnola, Bacalà a la rumagnöla

Baccalà alla romagnola, also known as Bacalà a la rumagnöla, is a traditional dish from the Emilia-Romagna region in Italy. This dish is made with salted codfish, which is a staple ingredient in Italian cuisine. It can be found in various towns and communes in Emilia-Romagna, including Bologna, Ravenna, and Rimini.

In Bologna, you can find Baccalà alla romagnola at local markets such as Mercato delle Erbe and Mercato di Mezzo. These markets offer a wide range of fresh ingredients, including salted codfish. Additionally, specialty food stores like Salumeria Simoni and La Baita Del Cheeseo also sell this dish.

One popular recipe for Baccalà alla romagnola involves soaking the salted codfish overnight to remove excess salt. Then, the fish is cooked with onions, tomatoes, garlic, and white wine. It is typically served with polenta or crusty bread.

Baccalà alla romagnola has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products. The specifications for this dish include the use of salted codfish, onions, tomatoes, garlic, white wine, and the traditional cooking methods of the Emilia-Romagna region.

– “Baccalà alla romagnola” –
– “Baccalà alla romagnola: la ricetta tradizionale” –