Baccalà Mantecato con Polvere di Caffè Arachidi e Tortiglia di Mais

Baccalà Mantecato con Polvere di Caffè Arachidi e Tortiglia di Mais is a contemporary reimagining of the classic Venetian dish baccalà mantecato, served at Chiavica Cibo in Marostica, Italy, where chef Francesco Zini has been credited with this version. The original baccalà mantecato dates back centuries in the Veneto region and consists of salt-cured cod (baccalà) slowly poached, then whipped with olive oil into a creamy, airy spread—a staple of Venetian cicchetti bars. Zini’s interpretation elevates the traditional formula by introducing three bold components: a dusting of coffee powder, crushed peanuts, and a crisp corn tortilla (tortiglia di mais). The coffee adds a subtle roasted bitterness that contrasts the cod’s delicate saltiness; the peanuts contribute earthy crunch and nutty depth; and the tortilla replaces the usual crostini or polenta, offering a light, textural alternative. What distinguishes a great version of this dish is the emulsification—the baccalà must be silky and stable, not greasy—and the precise balance of savory, bitter, and nutty notes. The coffee should not overpower, and the peanuts and tortilla must remain crunchy. Regional variations are mostly found within Italy: some chefs substitute chickpea flour for the tortilla, others add citrus or chili. Outside Italy, similar fusions appear in Portugal and Brazil, where bacalhau is also beloved. At Chiavica Cibo, Zini’s take has drawn attention for its clever use of unexpected pantry ingredients while respecting the northeastern Italian tradition.