Fish and seafood

Mammola stockfish

Mammola stockfish: Nordic cod softened in Aspromonte spring water

It arrives dry and rigid from the Nordic countries, and in Mammola, in the hills above the Ionian coast near Reggio Calabria, it softens in tanks of running spring water. Five days of craft work follow: the fish is opened with a billhook, boned, and stripped of its belly flaps and inner membrane. A Calabrian PAT, it has its own festival in the old village every August.

• White flesh with a full flavour, in the shape of the opened cod
• Soaked in Aspromonte-Serre spring water, rich in calcium, iron and magnesium
• Granite tanks and handmade billhooks from local craftsmen

How to enjoy it. The house dish is stocco alla mammolese: a terracotta pot of red onion, tomato, potatoes, olives and chilli, shaken rather than stirred. Pour a local red or a Cirò classico.

Production areas

Calabria

Season

Event: August

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