Baccalà is one of the traditional dishes of Roman cuisine, but this particular recipe is a variation with potatoes that takes the name of “Baccalà alla Pirocca” from the surname of its creator from Albano Laziale.

The fish is cooked over low heat, preferably in a wood-fired oven, together with a lightly fried garlic, onion and chilli pepper. Halfway through cooking, add the potatoes. It is ideal to enjoy with a good glass of white wine from the Castelli Romani.

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