NOTE: Baccala must be soaked in 3 gallons of very cold water in the refrigerator for 48 hours, changing water at least twice a day before preparing this dish. Drain baccalà, cut into 2-inch pieces, ...

Best kept secret on the Italian pescatarian table? Baccalà. Salt cod. Yes, you heard me right: this salt-preserved delicacy makes Italy swoon. Indeed Italians are only second to the Portuguese as the ...