Baccalà alla barese a must-try traditional dish

What is baccalà alla barese?

Baccalà alla barese is one of the most beloved and representative dishes of traditional Apulian cuisine. It is a recipe that encapsulates all the simplicity and genuineness of local gastronomy. Baccalà, fish preserved in salt, made its appearance in the kitchens of Southern Italy centuries ago, becoming a precious ingredient, especially during fasting periods or holidays like Christmas and the Feast of the Immaculate Conception.

In Bari, baccalà is prepared in two main ways: fried or stewed. Both versions are deeply rooted in popular culture and are still served on the tables of Bari during holidays or in restaurants offering typical dishes. Baccalà alla barese, with its white and tender meat, represents the meeting of sea, tradition, and conviviality.

Where does the tradition of baccalà in Puglia and Bari come from?

The tradition of baccalà in Puglia dates back to the times when fresh fish was hard to find far from the coast. Baccalà, thanks to its long preservation in salt, was a perfect solution to bring the taste of the sea to the tables even in the small inland villages.

In Bari and its province, this dish has become an integral part of popular cuisine, passed down from generation to generation. During the Christmas period, in particular, baccalà is the star of festive tables. It is a dish that tells the story of a poor yet ingenious cuisine, capable of enhancing every ingredient with simplicity and flavor.

What are the ingredients of baccalà stewed alla barese?

The ingredients are few and easily available, but they must be of high quality to get the most out of the dish: 600 g of already soaked baccalà, 400 g of peeled tomatoes or tomato purée, 1 onion, 1 clove of garlic, fresh chopped parsley, Apulian extra virgin olive oil, salt and pepper to taste, some olives or capers (optional).

In some traditional variations, sliced potatoes or a splash of white wine are also added to enrich the sauce. The result is a fragrant and delicate dish, ideal for cold days or festive lunches.

How do you prepare baccalà stewed alla barese?

The preparation of baccalà stewed is simple but requires attention and patience. Here are the main steps: 1. Prepare the sauté: in a large saucepan, pour a drizzle of Apulian extra virgin olive oil and sauté the thinly sliced onion and garlic. 2. Add the tomato: combine the purée or peeled tomatoes and cook the sauce for about 10-15 minutes over medium heat, adjusting with salt and pepper. 3. Add the baccalà: add the baccalà pieces and let them cook over low heat for 20-25 minutes. The fish should become tender without falling apart. 4. Finish with parsley: at the end of cooking, add the chopped parsley and, if desired, some olives or capers.

Baccalà stewed is served hot, accompanied by homemade bread to soak up the delicious sauce.

What is the secret to perfect baccalà stewed?

The secret lies in the quality of the fish and slow cooking. The baccalà must be well desalted and soaked: for this reason, it is recommended to keep it in cold water for at least 48 hours, changing the water every 8 hours. During cooking, it is important not to stir too much to avoid breaking the pieces. A good Apulian olive oil will make a difference, enhancing the flavor of the tomato and fish.

On what occasions is baccalà alla barese prepared?

Baccalà alla barese is a typical dish of the Christmas holidays, but it is also prepared during the Feast of the Immaculate Conception or on other days of fasting. It is one of those dishes that brings families together around the table, amidst the aroma of the sauce and the warmth of Bari's kitchens.

However, baccalà can also be found on the menus of many traditional restaurants and trattorias throughout the year, precisely because its versatility and goodness make it suitable for every season.

How do you prepare fried baccalà according to the barese tradition?

The fried version is equally popular and loved. Here’s how to do it: 1. Cut the already soaked baccalà into medium-sized pieces. 2. Dry it well with absorbent paper. 3. Dredge it in flour and then fry it in plenty of hot olive oil. 4. Once golden, drain it and place it on absorbent paper to remove excess oil.

Fried baccalà can be served simply, with a sprinkle of salt and lemon, or accompanied by roasted peppers, onions, and tomatoes. Crispy on the outside and soft on the inside, it is a dish that wins you over at first bite.

Where can you eat the best baccalà in Bari?

In Bari and its surroundings, there are many restaurants and trattorias where you can enjoy excellent baccalà alla barese, both stewed and fried. Here are some addresses not to be missed: La Uascèzze – In the historic center, it is one of the symbolic venues of Bari cuisine. Here, baccalà stewed is served with a rich and fragrant sauce, prepared according to tradition. Vico Sant’Agostino, 2 – Osteria Le Arpie – In a charming street in Bari Vecchia, it offers authentic and genuine cuisine. The fried baccalà, crispy and light, is among the most appreciated dishes by tourists. Vico Arco del Carmine, 2 – La Cecchina – In the beautiful Piazza Mercantile, this restaurant combines tradition and modernity. Baccalà is offered in various versions, always with top-quality ingredients. Piazza Mercantile, 31 – Tipica – A simple and convivial trattoria where baccalà stewed is prepared with fresh tomatoes and olives. Perfect for those seeking the authenticity of Apulian home cooking. Strada Santa Caterina, 25/B –