Baccala in umido, Bacalà in òmid

Baccala in umido, also known as Bacalà in òmid, is a traditional dish from the Emilia-Romagna region in Italy. This dish is a delicious and hearty stew made with salted codfish, tomatoes, onions, garlic, and various herbs and spices. It is a popular dish in many towns and communes of Emilia-Romagna, including Bologna, Modena, and Ravenna.

You can find Baccala in umido in various stores and shops in these towns. For example, in Bologna, you can find it at the famous Tamburini deli, which is known for its high-quality Italian products. In Modena, you can find it at Albinelli Market, a historic market that offers a wide range of local products. In Ravenna, you can find it at La Casa del Bacalà, a specialty shop that focuses on codfish dishes.

Here is a simple recipe for Baccala in umido:
– Soak the salted codfish in water for 24 hours, changing the water every 6 hours.
– In a large pot, sauté onions and garlic until golden brown.
– Add tomatoes, herbs, and spices (such as parsley, bay leaves, and black pepper) to the pot and cook for a few minutes.
– Add the soaked codfish to the pot and simmer for about 30 minutes, or until the fish is tender.
– Serve the Baccala in umido hot with crusty bread.

Baccala in umido has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products. The specifications for Baccala in umido include the use of salted codfish, tomatoes, onions, garlic, and specific herbs and spices. The dish must be prepared following traditional methods and recipes.

Sources:
– “Baccalà in umido: la ricetta tradizionale” – Giallo Zafferano (giallozafferano.it)
– “Baccalà in umido” – Cucina Italiana (cucina.corriere.it)
– “Baccalà in umido” – Piacere Sapori (piaceresapori.it)