Recipe | Chef Deniz Tarakçıoğlu · Curator | Hakan Burcuoğlu · Venue | The Dirty Apron · Gear | Leica
Baccalà, bacalao, bachalau. Mild, flaky and ubiquitous across the Mediterranean, the venerable salted cod deserves attention not for being a friendly, entry-level fish for food dilettantes, but for its historical importance in constituting a veritable source of sustenance. Perhaps it’s this association that’s responsible for this forsaken protein’s inability to garner a spot on the right side of a hashtag. Deemed a pariah in a world it clearly dominates, Chef Deniz pays his respects to this humble, no-frills protein by introducing her to nicer friends. So be nice, and eat your history.