“Baccalà” is another example of ancient food preservation method.
This process make it possible a long conservation and in ancient times it
allowed the codfish transportation and consumption also in places very
distant from those of origin.
The codfish tradition arrived in Umbria, a land of pilgrimage, thanks to the
arrival of people from the north who brought with them salted foods that
could be eaten even after a long time. The codfish use then spread to the
monasteries and its use started to be linked to the many religious festivity.