Typical dish of Reggio Calabria
Strait Whitebait Fry (Neonata/Bianchetti)
A golden, crispy veil encloses tiny silver fish freshly caught in the Strait. The fried neonata – or bianchetti – arrives at the table light and fragrant, often served in small warm piles with a squeeze of lemon. With each bite it is delicate, almost creamy inside, with the intense aroma of the sea. It’s a dish meant to be shared, typical as an appetizer or main course in the seafood trattorias along the Reggio Calabria coast.
Season: Inverno-Primavera€8–14
Why it matters
For Reggio Calabria, neonata represents a direct connection to the waters of the Strait and to its traditional fishing culture. It is an emblematic dish tied to seasonal rhythms and the availability of the young fish catch, which for generations marked the arrival of an eagerly awaited moment in home kitchens and local trattorias. Tasting it means stepping into the seafaring culture of the Strait.
Origin story
The preparation comes from the habits of fishermen in the Strait of Messina, who would quickly fry the freshly caught young fish to eat them immediately. Over time neonata became a specialty of the coastal cuisines of Calabria and Sicily, often offered in trattorias whenever the catch allowed it. Today it is considered a seasonal delicacy, also because regulations limit its fishing.
Typical ingredients
neonata (bianchetti)farinaolio d'oliva o di semilimonesale
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