baccalà mantecato — Italy
Italy
0
Baccalà mantecato (in French, creamed salt cod) is a creamy emulsion typical of Venetian cuisine, prepared with stockfish and olive oil, which is also found in Friuli cuisine. This dish is traditionally served as cicheti (small snacks served as appetizers) in the bacari of the city of Venice.
The recipe is called baccalà montebianco by Pellegrino Artusi in the famous 1891 cookbook La scienza in cucina e l'arte di mangiar bene.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q63228690) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Italy. Another version of the same dish, elsewhere, gets its own point.
Photo: Ben & Lisa Waters [1] — CC BY 2.0
