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Sample recipe




Soak the baccalà for 2-3 days in cold water to de-salt and rehydrate. Change the water at least once a day. Remove any skin and bones)


After baccalà has been soaked, cut into small cubes (about ½ inch)


Combine all the ingredients for the polpette in a large mixing bowl and mix well; test for salt and adjust accordingly


Shape the mixture into ping pong-sized balls; roll them in the breading mix and set aside


Deep fry the baccalà balls in 350˚F oil until golden brown, then let them dry on paper towels

Dipping Sauce


Combine and whisk all the ingredients for the sauce in a saucepan; bring to a boil and let it thicken


Serve with the dipping sauce mix and enjoy.
Buon appetito!

About Chef Romano

Chef Marianna Romano was born and raised in Italy, and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York.
Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products.


Polpette di Baccalà al Parmigiano Reggiano®

  • 15m

  • 30m

  • 300

  • 4


“Baccalà” is essentially a cod fish that has been cured with salt – a method for preserving perishables that dates back to centuries ago, well before refrigeration. The result is a delicious fish with a pleasantly flaky texture and an irresistible intense flavor – which pairs perfectly with the rich flavor of Parmigiano Reggiano cheese. In Italy, baccalà is often enjoyed during the weeks leading to Easter…however we think that these savory “Polpette di Baccalà” make for a delicious appetizer anytime.

By the way, “Polpette”, translates loosely to “balls”, so in English this dish might be called “Salted Cod Balls”.
The “Polpette di Baccalà” are light, fluffy and practically melt in your mouth, making it a great appetizer. The recipe was submitted by Chef Marianna Romano as an entry in our Big Game 2021 Parmigiano Reggiano Snack Contest. The recipe ended up taking top honors, and we’re delighted that Chef Romano allowed us to share it with you.

Grazie, Chef Romano!



1-1/4 lb baccalà (weight is after it has been soaked)
2 large eggs, beaten
3-1/2 cups Panko, soaked in milk
1 cup Parmigiano Reggiano cheese, grated
4 tablespoons EVOO
2 tablespoons fresh Italian parsley, chopped
1/4 teaspoon smoked paprika
1/8 teaspoon garlic powder
Ground black pepper to taste
Cayenne pepper to taste
Salt to taste
Mix of bread crumbs and panko (for breading the polpette)
Peanut oil (or vegetable oil) for deep frying

Dipping Sauce

6 fl. oz water
3 fl. oz apple cider vinegar
3 tablespoons tomato paste
4 tablespoons sugar
2 teaspoons corn starch
Cayenne pepper to taste
Salt to taste

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.



Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

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