Stoccafisso o Baccala'

Stoccafisso and Baccalà: Understanding the Tuscan Classics

In Italian kitchens, especially in Tuscany, the terms stoccafisso and baccalà are often used interchangeably, but they actually refer to two different preparations of cod. Knowing the difference helps us appreciate centuries of tradition and the unique flavors each brings to the table.

What is Stoccafisso?

Stoccafisso is cod that has been air-dried naturally in the cold northern winds of Norway. It is preserved without salt, relying solely on air and time. Once rehydrated, it becomes tender and flaky with a clean, delicate flavor. Tuscan cooks often prepare stoccafisso with olive oil, chickpeas, or light sauces that highlight its subtle sweetness.

What is Baccalà?

Baccalà, on the other hand, is cod that has been salt-cured. This process gives it a firmer texture and a more intense, savory flavor compared to stoccafisso. Before cooking, baccalà must be soaked in water for several days to remove excess salt, a ritual that has been part of Italian homes for generations.

Tuscan Culinary Traditions

Both stoccafisso and baccalà have deep roots in Tuscan gastronomy. Fishermen and merchants historically brought these preserved fish inland, where they became staples in hearty, rustic recipes. Today, they remain beloved ingredients for festive meals, trattoria menus, and family gatherings.

Recipes to Try

• Baccalà with Broccoli Rapini — A rustic Tuscan dish where the salty depth of baccalà balances the earthy bitterness of rapini.
• Sous Vide Stoccafisso (Leek-Wrapped on Chickpea Coulis) — A modern interpretation that highlights the clean, delicate flavor of air-dried cod with precision cooking.

The Key Difference

While both come from cod, the preservation method is what sets them apart: stoccafisso is air-dried, giving a lighter and milder profile, while baccalà is salt-cured, offering richness and intensity. Tuscan cuisine embraces both, using them in complementary ways that reflect the region’s balance of simplicity and flavor.

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Written by Chef David Giani — Tuscany Cuisine. Discover more Tuscan recipes and wine pairings at TuscanyCuisine.com.

Stoccafisso vs. Baccalà at a Glance

Feature	Stoccafisso	Baccalà
Preservation	Air-dried cod, no salt	Salt-cured cod
Flavor	Clean, delicate, subtle sweetness	Intense, savory, robust
Texture	Tender, flaky	Firm, meaty
Preparation	Rehydrated in water	Soaked to remove excess salt
Tuscan Use	Light stews, chickpeas, modern sous vide	Traditional braises with tomato, rapini, or polenta