Italian Fish and Seafood
Inland Tuscany has always been a land of farms and woods rather than fishing boats, so traditional Tuscan cooking uses fish in its own way. Salt cod, or baccalà, was kept in every larder and eaten on Fridays, during Lent and on Christmas Eve.
Our baccalà in a tomato sauce with garlic, parsley and capers is a simple, comforting dish that shows how good salt cod can be. We are adding more fish and seafood recipes from our cooking classes, so check back soon.
Calamari ripieni: Italian stuffed squid in white wine and tomato sauce
Cleaning whole squid can look daunting the first time, but it’s easier than it seems, and fresh calamari are well worth it. Here the tubes are filled with garlic, parsley, olives and breadcrumbs, then simmered in white wine and tomato until tender. A coastal Italian classic, with step-by-step photos.
Baccalà alla livornese: salt cod in tomato sauce, Livorno style
This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.