Baccalà is the Italian term for salted cod, a popular ingredient in Mediterranean cuisine. It is made by drying and salting cod fish, which preserves it for long periods. This method of preservation has been used for centuries, allowing fishermen to store their catch without refrigeration. In Italian cooking, Baccalà is often rehydrated before use, making it tender and flavorful. It can be prepared in various ways, including frying, baking, or stewing. Dishes featuring Baccalà are especially popular during religious celebrations, such as Christmas, where it is commonly served as part of the traditional feast.