Do you know the Lofoten Islands? They are located in a corner of Norway that is famous for one important detail: they catch a fabulous codfish.
And it is here that we go every year, in July, to choose the fish to process and work with it in order to prepare our traditional dishes from the Veneto region (and beyond).
The genuine proof of the care we take in the selection process? Every year we miss the plane back, there is never enough time to take care of every detail.
And we do it everyday thanks to the quality of Norwegian Gadus Morhua. That is, cod, which is prepared in Lofoten using a technique that goes back as far as their Viking ancestors.
To this tradition we add our own: we wake up every day at 3:30 (in the morning) to ensure a workmanlike processing of the fish which is divided into three phases: beating, soaking and straining to bring the cod to its original consistency, handling it with care and dedication.
The cod we use to prepare our dishes is so good because we only choose the finest stock fish, Westre Magro – WM, which is handled, prepared and cooked just as it should be.
Just as you like it, ready to eat. As good as ever, but also light, a detail that doesn’t go amiss. How do you want to have it? Would you prefer a delicious dish of Paola’s famous Baccalà recipe, or prepared the Venetian way or simply as a salad? How do we make our Baccalà?
Combining tradition and care in the choice of ingredients, which are always of the highest quality. Then there is the preparation, the real secret behind Cucina di Paola 1985 handed down from by-gone generations. All this is combined without being afraid to adapt and modify some details in order to produce a lighter version as we take on board the opinions of our customers.
