Insalata di Baccalà Marinato con Cucunci, Salicornia, Peperoncino, Pomodorini Gialli e Bergamotto

Insalata di Baccalà Marinato con Cucunci, Salicornia, Peperoncino, Pomodorini Gialli e Bergamotto is a refined seafood salad from Calabria, Italy, that showcases the region’s coastal and citrus-driven culinary traditions. The dish features marinated salt cod (baccalà) as its protein base, which is first rehydrated and then cured in a bright marinade of olive oil, lemon, and local bergamot—a fragrant citrus fruit native to the Calabrian coast. The salad is built around crunchy salicornia (sea asparagus), briny cucunci (caper berries), spicy peperoncino, and sweet yellow cherry tomatoes, all of which balance the rich, flaky fish with acidity, heat, and saline crunch.

A great version of this dish is distinguished by the quality of the baccalà—ideally soaked for 48 hours with frequent water changes to achieve a tender, not overly salty, texture—and by the freshness of the bergamot, which should provide a floral, slightly bitter note rather than overwhelming sweetness. The salicornia must remain crisp, and the cucunci should be plump and not overly vinegary.

Ristorante Broccia in Gerace, Italy, is a noted venue for this preparation, as highlighted by the food-travel channel *Where The Foodies Go*. Regional variations may substitute bergamot with lemon or orange, or replace salicornia with wild fennel or arugula, depending on seasonal availability. The dish is typically served as a light antipasto or a main course with crusty bread to absorb the marinade.