Baccalà or baccala is Italian for dried cod, known in English as clipfish. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness. It is the same word as Portuguese bacalhau, and Spanish bacalao, which are used in similar dishes.

Despite its name, the baccalà alla vicentina, a dish native to Vicenza, is not made from salted cod, but from dried unsalted cod (stockfish) and is served with polenta.

Bacala is sometimes served in the Abruzzo Region of Italy although it is more commonly found in Padana (north of the Po’ River). In the area in and around Teramo bacala is often grilled on a BBQ. One restaurant near Basciano in the Teramo Province serves only bacala and nothing but bacala each Friday evening. Guests at Casale have made this trip on many a summer night.