Sign up below to get Mission Local’s free newsletter, a daily digest of news you won’t find elsewhere. Sign up Best kept secret on the Italian pescatarian table ...

COLE'S COOKING A TO Z by Annette GoochFlavourful food, well prepared and simply presented, is the hallmark of a Sicilian-style menu built around pan-fried salt cod (baccala) with a pungent green olive ...

I first tried Zennaro’s baccalà mantecato a few years ago and haven't been able to stop thinking about it since. It dissolves ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Baccala is salted, preserved fish. Atlantic cod is traditionally used. It's available at the Sydney ...

Simmering soaked salt cod in a tomato sauce filled with peppers, onions, and olives infuses the fish with flavor and leaves it flaky and tender. Sweet and creamy polenta, enriched with lightly tangy ...

Baccala is a salted, dried cod which can be stored for long periods of time. It must be soaked in water at least 24 hours ahead to hydrate the fish and remove excess salt. Changing the water during ...

Baccala is not just a dish; it's a labour of love - but it's in danger of dying out. Dried, salted cod may not sound very appealing, but generations of Italian kids have grown up on it and associate ...

Like the God of the Old Testament, salt cod goes by many names. The French call it morue, the Italians baccala' and the Portuguese bacalhau. Of course, the fish is the same — Atlantic cod — and the ...

When my mother and I took our first trip to her beloved Naples, Italy, I knew it wasn’t the famous Castel Nuovo or Palazzo Reale in front of which she would want her photograph taken. Instead, I led ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Bermondsey Street doesn’t look much like one of those perfect Italian coastal towns, where the whitewashed ...