Venerdı̀ baccalà e ceci
Subtitle: in polemica con i baccalà della grande cucina veneta
By: Aldo Santini.
Publisher: M. Pacini Fazzi
Published: 1997
Place of publication: Lucca
Language: ita
Number of pages: 113
Subjects: Cookery (Codfish); Cookery, Italian -- Tuscan style; Food habits -- Italy -- Tuscany
Notes: Includes bibliographical references (p. 113) and index.
On the history of baccalà, or dried cod, and ways of cooking it in the Tuscan culinary tradition.
Also includes typical recipes.