Baccalà alla perticaregna
A typical dish of Bisaccia is “baccalà alla perticaregna”
Red hot dry pepper
Heat in boiling water the salt cod. Drain the cod after cooking. In a separate pan, fry olive oil with garlic and hot pepper.
Season with oil in the “spasetta” – a special type of pan – and serve.
Accompany the dish with a good glass of red wine of Irpinia.