Bacalhau Osteria is the temple of Icelandic cod in Turin. From the North Sea - where it is fished using certified techniques and where the water is purest - it arrives in chef Fabio Montagna's kitchen.
Thanks to Fabio's thirty years' experience in the kitchens of well-known Turin restaurants and his innate creativity, cod in its salt-cured and dried versions becomes the undisputed star of recipes that range from the classic to the most innovative, offering unique dishes with unmistakable flavours.
From the iconic dish, the Vicentina, revisited by Fabio following his childhood memories, to fish and chips, baccalà tonnato (a new version of Piedmontese vitello tonnato), mantecato di baccalà, tortelli di baccalà, sashimi di baccalà alle 5 senapi and various carpaccios; because “Icelandic Gadus morhua” can also be enjoyed raw, as it is larger and leaner than its Norwegian or Danish cousin, and is fished on the coast untouched by the Gulf Stream and salted locally.
The evocative and poetic name chosen for the restaurant reveals the influence of Portuguese cuisine, which inspired the chef to create a number of dishes including Bacalhau a braz (cod cubes cooked in milk with onion and egg yolk, black olives and coriander) and caldo verde, a soup of green cabbage with croutons and cod.
A heartfelt tribute to Portugal which, when added to a high quality wine list, both Italian and Portuguese, helps to make Bacalhau Osteria the only place in Turin and in Italy to serve a menu based on cod, from starter to dessert.
Yes, even dessert. Only at Bacalhau Osteria can you taste the daring cod and mango cheese cake.