Cicchetti Bar · Whipped Salt Cod
Baccalà Mantecato
Photo: Ben & Lisa Waters [1] / Wikimedia Commons · CC BY 2.0
Despite the name, it's usually made with stockfish, air-dried rather than salted, whipped with olive oil into a texture closer to a mousse than a fillet.
Baccalà mantecato is dried cod, rehydrated and slowly whipped with olive oil until it turns pale and creamy, then piled onto small toasted bread rounds. Venice's cicchetti bars serve it as one of the most common small bites, alongside a glass of wine.
Why it's made this way: Venice's centuries-old trade with Norway brought in vast quantities of stockfish, and whipping it into a spread became the city's signature way of using it.
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