Baccalà (salt cod) is a traditional ingredient in many regions of Italy, and it is used in a variety of dishes. Here are some examples:
Baccalà alla livornese - a dish from Livorno, Tuscany, made with salt cod cooked in a tomato sauce with garlic, onions, and olives.
Baccalà mantecato - a Venetian dish of salt cod whipped with olive oil, garlic, and sometimes milk or cream, served on crostini or as a dip.
Baccalà fritto - deep-fried salt cod, often served as a street food in southern Italy.
Baccalà alla vicentina - a dish from the Veneto region, made with salt cod cooked in milk and served with polenta.
Baccalà alla napoletana - a Neapolitan dish of salt cod cooked in a tomato-based sauce with olives, capers, and potatoes.
Baccalà alla triestina - a dish from Trieste, Friuli Venezia Giulia, made with salt cod cooked in a tomato-based sauce with onions, garlic, and white wine.
Baccalà alla calabrese - a dish from Calabria, southern Italy, made with salt cod cooked in a spicy tomato sauce with chili peppers, onions, and capers.
Baccalà alla messinese - a dish from Messina, Sicily, made with salt cod cooked in a tomato-based sauce with onions, celery, and potatoes.
These are just a few examples of the many ways that baccalà is used in Italian cuisine. Each region has its own unique recipes and variations.