Baccalà
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Baccalà (Italian pronunciation: [bakːaˈla]) is Venetian Language for salt cod. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness. The word stems from the same root as Portuguese bacalhau, Spanish bacalao and Greek "βακαλάος", which are used in similar dishes.
Despite its name, the baccalà alla vicentina, a dish native to Vicenza, is not made from salted cod, but from dried unsalted cod (stockfish) served on or next to polenta.
In Rome, baccalà alla romana is a dish of deep-fried, battered salt-cod.
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