500g desalted cod
400ml whole milk
250ml Vù extravirgin olive oil
16 slices of day-old crusty white bread
50ml VU’ PDO olive oil
500g potatoes
2g Sarconi saffron
White pepper to taste
Salt to taste
6 Senise dried peppers
Senise dried pepper in powder


This recipe was created by chef Gloria Limongi during the Jam Cup competition organized by the Italian Cooks Federation, and aims to celebrate the many flavours of the Lucanian tradition.


Lay the slices of bread out on an oven tray, drizzle with oil and toast for 5 minutes at 200°C. Remove the skin and bones from the fish, flake then cook with the clove of garlic in the milk for around 15 minutes. Drain, mash and pour the oil over slowly while stirring to form a foamy consistency. Dice the potatoes and boil in salted water with added saffron. When cooked, mash, adjusting consistency by adding cooking water as necessary and a drizzle of olive oil over the top. Season with salt and white pepper.

Fry the dried Senise peppers in Vu’ PDO extravirgin olive oil then set aside to cool and go crispy. Assemble the dish, alternating of layers of bread with the two mixtures. Dust with Senise pepper flakes and garnish the dish with an emulsion of PDO extravirgin olive oil and dried Senise pepper.