Baccalà Mantecato became popular in our valley thanks to the influence of the Republic of Venice. Through its extensive trade routes, Venice had learned to recognize and import stockfish (dried cod).

This dish began to be widely consumed after the Council of Trent in 1545, which prescribed abstinence from meat for 200 days, making baccalà a fundamental part of the diet at the time.

Since then, the recipe has been passed down from generation to generation, and today you can enjoy it in one of the many versions that have survived to the present day.