Baccalà
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Baccalà is Italian for dried cod, known in English as clipfish. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness. It is the same word as Portuguese bacalhau, and Spanish bacalao, which are used in similar dishes.
Despite its name, the baccalà alla vicentina, a dish native to Vicenza, is not made from salted cod, but from dried unsalted cod (stockfish) served on or next to polenta.
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