Baccala alla Livornese (Italian Livorno Style Salt Cod) Baccala alla Livornese is the dish of a port, and it behaves like one. Desalted salt cod is cut into thick pieces, turned in flour, fried until the outside sets into a thin golden shell, and only then lowered into a tomato sauce of garlic, olive oil and a great deal of parsley. The frying comes first and the sauce second, and that order is the whole recipe. Livorno has never cooked like the rest of Tuscany. The hills inl