The Historic Carnival of Ivrea
The Carnival A to Z
Polenta e merluzzo – Polenta and Cod
The gastronomic event that brings the Historical Carnival of Ivrea to an end, coinciding with the first day of Lent, is cooking of Polenta and Cod organised by the Croatia Polenta and Cod Committee.
A poor dish, in the past traditionally eaten on Fridays or during Lent, perhaps using other cheaper salt fish. After soaking the cod to remove the salt, it is dried, cut into pieces and fried. It is then mixed with onions that have been sliced thinly and cooked separately. This is accompanied by soft polenta made with maize flour. Once it used to be distributed in each parish, as for the fat beans, but from time immemorial there has remained the tradition of Borghetto. The Croatia Committee, headed by the Bano of Croatia, and with contributions made by citizens and others, prepares the cod and polenta in an ancient bakery and serves thousands of portions at midday on Ash Wednesday in Piazza Lamarmora.