Baccalà alla lucana
 | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
| Region or state | Basilicata |
| Main ingredients | Cod, peperoni cruschi |
Baccalà alla lucana is a traditional Italian cod dish.[1]
History
Baccalà is a fundamental seafood dish for residents of Basilicata, being a hilly area far from the sea. Shelf-stable and easy to transport, it is a preferred alternative to meat-based dishes.
Preparation
Baccalà alla lucana is made with peperoni cruschi, or crispy pepper from Basciliata, and seasoned with oil and parsley. A less popular variant is made with oil- or vinegar-dressed peperoni.
Popularity
On the last weekend of every August, Avigliano hosts a sagra for baccalà alla lucana.[2]
See also
References
- ^ Bastianich, Lidia Matticchio; Manuali, Tanya Bastianich (20 October 2009). "Baccalà Lucana-Style". Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Cookbook. Knopf Doubleday Publishing Group. p. 315. ISBN 978-0-307-27341-3.
- ^ "APT Basilicata: Sagra del Baccalà". www.aptbasilicata.it (in Italian). Archived from the original on 24 May 2015. Retrieved 12 July 2025.
External links
Wikimedia Commons has media related to Baccalà alla lucana.
- Brief history Archived 2016-06-06 at the Wayback Machine
- Recipe