Bacalhau across the Mediterranean

A fascinating journey through the Mediterranean cuisine, thinking of the different ways of preparing the same foods. We think of the baccalà typical of not only the Portuguese cuisine with the famous “pastel” but also of other countries: for example “baccalao pil pil” from the north of Spain or “baccala’ alla Vicentina” cooked in milk from the Italian Veneto region. Let’s not forget the fried fish from the Anglo-Saxon countries. Our cooking lessons offer an overview of the different recipes of the peoples of the Mediterranean countries.