Lidia brings Italy's ancient pursuit of cod to the kitchen, where she turns preserved salt cod into a creamy baked topping for polenta. The meal is rounded out with rice and pea soup and a sandy cake with whipped cream and berries.
AZPM is a service of the University of Arizona and our broadcast stations are licensed to the Arizona Board of Regents who hold the trademarks for Arizona Public Media and AZPM. We respectfully acknowledge the University of Arizona is on the land and territories of Indigenous peoples.