Baccalà come nei Siti Tampone con Grosso la Sede Nuvola o Prosciutto il Nostro Finto Tartufo

**Baccalà come nei Siti Tampone con Grosso la Sede Nuvola o Prosciutto il Nostro Finto Tartufo**

This elaborate dish, whose name translates roughly to "Salt cod as at the Tampone sites with Large Cloud Venue or Ham Our Fake Truffle," is a signature creation of La Bandiera in Civitella Casanova, Italy. The dish was highlighted by the guide *Where The Foodies Go*, which noted its prominence at this venue. It represents a playful, postmodern interpretation of traditional Abruzzese baccalà (salt cod) cookery.

The dish's core is rehydrated salt cod, typically sourced from Atlantic cod and desalinated through multiple water changes. What distinguishes a great version is the cod's texture—flaky yet moist—and the balance of its briny savor with the other components. The "Siti Tampone" (Tampone sites) likely refers to a local curing or stuffing technique, possibly involving the pig's trotter casing known as tampone, while "Grosso la Sede Nuvola" (Large Cloud Venue) suggests an airy, cloud-like element, perhaps a foam or light sauce. "Prosciutto il Nostro Finto Tartufo" (Ham Our Fake Truffle) indicates a house-cured ham infused with truffle flavoring, adding earthy depth.

Regional variations of baccalà across Italy range from Venetian creamed baccalà mantecato to Neapolitan fried fritters. At La Bandiera, this version stands out for its whimsical nomenclature and layered, contrasting textures—from the dense cod and ham to the ethereal cloud component. The dish exemplifies the creative, boundary-pushing cuisine emerging from Abruzzo's contemporary dining scene.