Typical dish of Reggio Calabria
Stockfish Salad with Potatoes, Capers, and Olives
Stockfish salad with potatoes, capers, and olives appears as a simple yet luminous dish: pale bites of stockfish intertwine with soft potatoes, dotted with the deep green of olives and the briny punch of capers. The aroma carries notes of extra virgin olive oil and the sea, fresh and lightly saline. The texture alternates between the delicate fibers of the fish and the creaminess of the potatoes. Served warm or cold, it is a convivial dish, perfect for light lunches or as a summer main course.
Season: Tutto l'anno€8–14
Why it matters
In Reggio Calabria, stocco is much more than an ingredient: it is a symbol of the Strait’s culinary identity. This salad represents the everyday, home-style version of a deeply rooted tradition in which preserved fish meets the produce of the Calabrian land. It is one of the most authentic ways families in Reggio celebrate the flavor of the sea while maintaining a sense of simplicity.
Origin story
The spread of stockfish in Calabria dates back to trade with Nordic countries between the Middle Ages and the early modern period, when dried cod became a valuable food reserve. Over time, households in Reggio developed lighter preparations compared to traditional stews, such as the salad with potatoes and capers. This fresh and straightforward version is now a regular presence in local trattorias and on family tables.
Typical ingredients
stoccafisso ammollatopatatecapperioliveolio extravergine d'oliva
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