The thirteenth volume of the Food Culture Library is available in bookshops and will soon arrive at each Delegation and Legation for distribution to Academicians during the ecumenical dinner. This handsome tome, published by Bolis, is the fruit of much invaluable effort by the Regional Study Centres. This year it focuses on baccalà, stockfish and other dried, salted or smoked fish in regional culinary traditions: a heritage of history and flavour.
The volume presents 124 regional recipes chosen among the most representative and delicious, wherein preserved fish interacts with local ingredients. Beyond recipes, a closer look reveals preparations which narrate the history of families, festivals and everyday life.
29/09/2026