This traditional Italian dish is usually associated with the Veneto region. It consists of salted cod that is primarily boiled in a mixture of water and milk. It is then thoroughly deboned, and finally mashed until it reaches a creamy but firm consistency.

At the final stage, the fish is usually enriched with olive oil, garlic, and optionally parsley. The dish is considered to be a true delicacy that is light, packed with flavor and can vary from chunky to creamy in texture. It is usually served accompanied by grilled pieces of polenta or toasted, crispy bread.

Cotechino is a traditional pork sausage and a specialty of Emilia-Romagna, although there are variations in Lombardy, Molise, Trentino, and Friuli-Venezia Giulia. The sausage is usually made from lean and fat (pork rinds) pork, cloves, cinnamon, and white wine.

It's available fresh and part-cured (pre-cooked in this case) – the fresh variety should be simmered over low heat for a few hours, while the part-cured variety is usually made for export and it's cooked in about half an hour. Cotechino is typically served with lentils, beans, mostarda di frutta (preserved fruits in mustard syrup), or mashed potatoes on the side.