Frittelle di Baccalà all'Arancia

Frittelle di Baccalà all'Arancia are a specialty of Córdoba, Spain, where they are served at the acclaimed venue Garum 2.1. As noted by the food guide *Where The Foodies Go*, this dish represents a modern Andalusian interpretation of the classic Italian salt cod fritter. The key ingredients are rehydrated baccalà (salt cod) and fresh orange, which provides a bright, citrusy counterpoint to the rich, savory fish. A great version is distinguished by a light, crisp exterior that shatters upon biting, giving way to a moist, flaky interior where the orange flavor is present but does not overpower the delicate cod. The batter should be seasoned simply, often with black pepper and a touch of parsley, to let the primary ingredients shine. While traditional Italian frittelle di baccalà are typically served plain or with lemon, the Córdoba variation at Garum 2.1 incorporates local Spanish oranges, creating a unique sweet-savory balance. Regional variations across Italy might include the addition of pine nuts or raisins in Venice, or a thicker, pancake-like shape in Rome, but the Córdoban version is distinguished by its elegant plating and pronounced citrus note.