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| Definition Of: |
Baccalà
bah-cah-LAH This is dried codfish, either salted or sundried, often present in the menus from Veneto. A legacy of the Norwegians, and found in the cuisine of many Mediterranean countries, it can be prepared in a variety of ways beginning with a long soak in cold water (24 to 48 hours). For more click here.
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Local Cuisine INDEX:
List of Terms: Terms beginning with "A", Page 1 |
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1 2 3 A: Page 1 of 3.
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