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Pancotto – an ancient dish of capitanata, made from a base of stale bread and accompanied with a wide variety of wild vegetables, fennel seeds, oil of tavoliere, and chili peppers. Pepata di cozze – mussel and clam soup with tomato sauce, served with slices of toasted bread. Maccheroni alla napoletana – macaroni with neapolitan sauce; a sauce of braised beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil. Baccalà – de-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta. Rice dishes are very common in northern italy, especially in the lombardia and veneto regions, though rice dishes are found throughout the country.