National Dish San Marino: Frittelle di Baccalà (Recipe)
In this article
Meet Frittelle di Baccalà, the golden salt cod fritters that turn up on tables across San Marino and the wider Mediterranean whenever there is something to celebrate. Tender flakes of fish are folded into a light batter and fried until irresistibly crisp, then brightened with a squeeze of fresh lemon. Equally at home as a nibble with drinks or as the star of a shared platter, they carry all the salty, sun-warmed charm of the Adriatic coast into your own kitchen.
About Frittelle di Baccalà
Frittelle di Baccalà are a traditional dish much loved in San Marino and across many Mediterranean countries. These moreish fried cod balls pair tender fish with a crisp golden crust, which makes them a superb choice as an appetiser or a snack. They are often served with a fresh slice of lemon, which lends the dish a lovely lift. There are many variations, but the basic ingredients tend to stay much the same.
Ingredients (serves 1–2)
- 200 g cod (dried or fresh)
- 100 g plain flour
- 1 egg
- 100 ml water or sparkling water
- 1 tsp baking powder
- Salt and pepper, to taste
- Vegetable oil, for frying
Shopping for the ingredients
For a successful dish it is essential to choose the right ingredients, and that starts with the cod — fresh fish should be glossy and firm, whereas dried salt cod needs to be soaked beforehand. The flour and baking powder should be of good quality to achieve the perfect batter. Pop along to a local market or a specialist shop to track down the best ingredients.
Preparing the dish
Preparing Frittelle di Baccalà is relatively simple and straightforward. If you are using dried salt cod, it should first be soaked in water overnight so that it softens again. After soaking, drain it well and cut it into small pieces. Take care to remove any bones to ensure a pleasant eating experience.
Step-by-step instructions
- Cut the cod into small pieces and set aside in a bowl.
- In another bowl, mix the flour, baking powder, egg, water, salt and pepper together well.
- Fold the cod pieces into the batter until they are evenly coated.
- Heat the vegetable oil in a pan and fry the fritters in batches until golden brown.
- Drain the fried fritters on kitchen paper and serve warm.
Gluten-free / lactose-free version
An appealing feature of Frittelle di Baccalà is that they can be made gluten-free and lactose-free. Use gluten-free flour, for example, to keep the crispness without upsetting anyone’s tolerance. Instead of an egg you can also use flax seeds or chia seeds, which give a similar effect once mixed with water. That way even guests with special dietary needs can enjoy this little delicacy.
Tips for vegans and vegetarians
For a vegan alternative to Frittelle di Baccalà, you can use grated courgette or aubergine in place of the fish. Combine these with a batter made from gluten-free flour and water. The result is tasty fried vegetable fritters that are every bit as delicious — much like the crisp Frittelle di Zucchine found across the region. An adaptation like this is a great way to vary the original recipe for a wider range of diets.
More tips and tricks
A good batter consistency is crucial for Frittelle di Baccalà — it should be neither too runny nor too thick. Experiment with a handful of herbs such as parsley or basil for extra flavour. Take care not to overheat the oil, otherwise the fritters will quickly catch and burn. Use a thermometer to keep the temperature just right.
Adapting the recipe to your taste
If there are certain ingredients you dislike, or you fancy different flavours, you can adapt Frittelle di Baccalà to suit your preferences. For instance, instead of cod you could use another fish such as sardines. Or try different spices such as chilli for a punchier note. Be creative and shape the recipe entirely to your own liking!
Ingredient substitutions
If you happen to have neither fresh nor dried cod to hand, you can also use tinned tuna, which offers a similar texture and flavour and makes preparation that bit easier — the same store-cupboard star behind an Insalata di Fagioli e Tonno. Instead of ordinary flour you might reach for cornflour, which brings an interesting change of flavour. Take a look at the traditional ingredients and vary them to discover new tastes!
Drink pairing ideas
Light, lively white wines such as a Prosecco or a Verdicchio go beautifully with Frittelle di Baccalà. These wines complement the salty flavour of the cod and let the aromas shine. For an alcohol-free option, consider a refreshing sparkling water with lemon or a hibiscus tea to round things off. A classic spritz also makes a splendid accompaniment.
Serving and presentation ideas
The way Frittelle di Baccalà are served can lift the whole eating experience. Arranging them on a large plate, surrounded by fresh herbs and lemon slices, makes for a real visual highlight. Use small bowls for dips such as a punchy aioli or a tomato salsa to add variety. By varying colours and textures, you can give your dish an extra flourish.
A bit of history
Frittelle di Baccalà have their origins in Italian coastal cooking and reflect the region’s love of fresh seafood. They are not only part of San Marino’s food culture but are also found across other Mediterranean countries. Cod was a favourite fish among seafarers and has been prepared in countless ways over the centuries. The tradition of frittelle has been handed down through the generations and remains a beloved dish to this day — one of the seafood classics that defines San Marino cuisine, alongside a warming Zuppa di Pesce.
More recipe ideas
Summary: Frittelle di Baccalà
Frittelle di Baccalà are a delicious and historic part of San Marino’s culinary heritage. Not only are they easy to prepare, but they also offer a wonderful way to enjoy Mediterranean flavours. With various adaptations, from gluten-free to vegan options, there is a version to suit everyone. Experiment with this recipe and let the cooking of the Adriatic coast inspire you!
