This amazing whipped salt cod with Itrana Gaeta green olives can be used either as a spread on top of some taralli savoury biscuits, polenta slices and bruschetta or to sauce a pasta, gnocchi or risotto dish.

The Marcolin family, founder of the homonymous delicatessen shop in Padua, specialises in stockfish/salt cod and Stefano managed to add a modern twist to the dish, creating jarred gourmet products that can be enjoyed at any time. As a matter of fact, their incredibly creamy and tasty whipped salt cod spread is still made according to the traditional family recipe, using only the best cod - the Gadus Morhua, which is chosen by Stefano himself who goes every year to the Lofoten islands, in Norway.

What is the difference between stockfish and salt cod? We are talking about the same fish - cod, which is prepared in different ways: stockfish is dried, whereas salt cod, also called klippfish, is packed in salt. Stockfish has been a typical dish of the Veneto region for centuries. It first came to Italy in the mid-15^th century and over time recipes have evolved in order to best enhance its white and refined meat. It is a fish with a high nutritional value that can be prepared in many ways: one of the most famous recipes is whipped salt cod.
​​​​​​​
It tastes exceptional with:

• Taralli savoury biscuits
• Grilled polenta