As spring turns into summer, walking along the Arno—fresh in the morning, with beautiful sunsets in the evening—gets me thinking of the sea, for it is not far away, and the late spring breeze wafts its aroma inland. I love eating seafood at this time of year, yet I still find myself craving a bit of comfort food. I am sure that is why the locals of Livorno invented their dish of baccalà alla Livornese: salted codfish, reconstituted in water, dusted in flour, fried in the best extra-virgin olive oil, then finished in a fine and simple tomato and herb sauce to absorb the flavours.
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