This dish is one of our limited-edition recipes in honour of sea salt, one of the Mediterranean’s purest, most mineral-rich ingredients. Sea salt is the heart of the Mediterranean’s oldest preservation method, curing, and also Italy’s most prized culinary rituals - from sun-drying in the baking hot south to smoking in the cold mountain provinces of the north.
Salt has been used to preserve foods for centuries and was highly valued among past civilizations. Ancient trading routes were often referred to as “salt roads” as salt was an essential ingredient transported along these routes. One in particular – named the Via Salaria – linked Rome to modern-day Porto d'Ascoli in Marche. This 242 km long road owes its name to “salis”, the Latin word for “salt”, as this was a primary product moved along this route, from salt marshes located on either coast of what is now Italy.
Salt was such a valued commodity in ancient times in part due to its ability to preserve foods. From salt-packed capers to salted, dried fish, salt has helped extend the life of many foods for centuries. Salt creates an environment in which bacteria, fungi and other organisms cannot survive. Baccalà, or salt cod, is one such example. Once salted and dried, baccala can keep for months. To prepare our baccalà, we soak it for several days to decrease the saltiness of the fish before using it to fill our soli. As baccalà has such a distinctive, delicious taste, we choose a simple sage butter to dress these limited edition ravioli. We hope you can taste the history of the iconic baccalà with every bite.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
"Baccalà" Salt Cod Sunflower Ravioli (200g):
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, EGGS, Water), Filling (Double Cream (MILK), Salted Cod (FISH) (24.5%), Water, Potato Flakes, Onions, Butter (MILK), Garlic, White Wine (SULPHITES), Pepper, Dry Parsley)