Fish
Baccalà alla Maremmana
Italy
In Italy, Baccalà alla Maremmana is salt cod cooked with tomato, onion, garlic, and herbs.
Original eatfuls sticker artwork
What it is
A closer look at Baccalà alla Maremmana.
In Italy, Baccalà alla Maremmana is salt cod cooked with tomato, onion, garlic, and herbs.
What to look for
Know it when you find it.
Look for Baccalà alla Maremmana at a traditional restaurant, market, or producer in Province of Grosseto; check the defining ingredient, texture, cooking finish, and serving temperature.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Baccalà alla Maremmana.
Italy
Country-wide tradition
Names around the table
One food, more than one name.
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Boiled ackee — the soft yellow arils of the national fruit — sautéed with flaked salt cod, onion, tomato, scotch bonnet and thyme until it resembles scrambled egg.
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Naples, Italy
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Antigua and Barbuda
Antiguan Saltfish
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Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Antigua and Barbuda
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Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
Navarre, Spain
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Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.