Feed your brain & soul

with delicacy of Norwegian cod

This business story begins with first family tavern in 1986.
The history of the cod starts in XVIth ct. Excessive poverty in Europe lead to the exploitation of cod. At that time, the rich ate fish and the poor ate dried fish. Things changed over time, and cod ended up on the tables of the rich as a delicacy prepared in hundred of different ways.

Heart health

Cod is rich in omega-3 fatty acids - improves cardiovascular health by increasing heart rate variability.

Reduces risk of strokes

Consumption of fish at least one to three times per month may help protect against ischemic stroke.

Other health benefits

It can reduce the risk of cancer, controls high blood pressure, protects against deep vein thrombosis, may protect against Alzheimer's disease.

Nutriction facts

Cod is a good source of omega-3 and omega-6 fatty acids, it is rich in vit. B12 and B6, niacin, vit. E, A, and C. It is a good source of phosphorus, potassium, selenium, and other trace minerals.

Ideas for gourmets

Cod in bianco, cod in "brodet", polenta with cod in bianco, lasagne pikantino, gnocchi oliveto, past tartufino or fried (breaded) cod dumplings.

Products - Baccala della Mamma