Baccalà alla triestina, or Triestine-style salt cod, is a popular dish in the northeastern Italian region of Friuli-Venezia Giulia. This region is known for its seafood, and baccalà alla triestina is no exception. It is a dish that has been enjoyed by generations of Triestines, and its popularity has spread throughout Italy and beyond.

The dish is made using salt cod (baccalà in Italian), which is a type of fish that has been preserved with salt. Salt cod was traditionally used as a staple food in areas where fresh fish was not readily available. It is still widely used in many countries today, including Italy, Spain, and Portugal.

To make baccalà alla triestina, the salt cod must first be soaked in water for at least 24 hours to remove the excess salt. Once the salt has been removed, the fish is then cooked with onions, potatoes, tomatoes, garlic, parsley, and white wine. The dish is usually served with polenta or bread.

The key to making a delicious baccalà alla triestina is to use high-quality salt cod and to remove as much of the salt as possible during the soaking process. The fish should be tender and flaky, and the flavors of the other ingredients should complement the delicate flavor of the fish.

Baccalà alla triestina is a versatile dish that can be served as a main course or as an appetizer. It is often served on special occasions such as holidays and family gatherings, and it is a favorite among seafood-lovers.

The dish has a rich history in Trieste, which was an important port city for the Austro-Hungarian Empire. Salt cod was one of the many goods that passed through the city’s docks, and it became an integral part of the local cuisine.

Today, baccalà alla triestina is enjoyed both in Trieste and throughout Italy. It is a dish that represents the region’s unique culinary traditions and its love of seafood. Whether you are in Trieste or in your own kitchen, baccalà alla triestina is a dish that is sure to satisfy your cravings for delicious Italian cuisine.

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