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Lariano Festa del baccalà-sagra della zuppa
November 6th,7th and 8th
The traditional soup for this Feast day to celelbrate the new olive oil is made with the winter cabbage (kale),potatoes, baccalà and obviously the new olive oil. The baccalà is kept in water for 2 to 3 days. The potatoes are boiled in some of the salty water left over from the stockfish, some small tomatoes and the cabbage. Separately the baccalà is boiled in a little water and some drops of vinegar and wine, garlic and peperoncino. When the fish is ready, the rest of the ingredients are added, som more crude olive oil.fresh grated pepper. The well known bread from Lariano is kept to age a few days to make it hard, then placed on a plate, the soup is spooned over. Buon apetito!
M E N U’ of the Feast
Zuppa di cavoletti con patate e baccalà
Polenta con salsa di baccalà
Mezze maniche speck e rucola
Baccalà in guazzetto
Baccalà alla cacciatora
Salsicce alla brace
Filetti di baccalà fritti
Supplì
Patatine fritte
Caldarroste
Vini locali
Vino novello
Bevande
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