Typical dish of Reggio Calabria
Reggio-style swordfish rolls
Reggio-style swordfish rolls are small golden, fragrant bundles made with thin slices of swordfish wrapped around an aromatic filling of toasted breadcrumbs, Pecorino, capers, and parsley. As they cook, they release the scent of the sea and Mediterranean herbs, while the outside becomes lightly crisp and the inside remains tender and juicy. The flavor is balanced between savory notes, herbal freshness, and the delicate taste of the fish. They are often served as a light main course in trattorias along the Strait, especially on summer evenings.
Season: Estate€10–16
Why it matters
This dish tells the story of the deep bond between Reggio Calabria and the waters of the Strait of Messina, where swordfish has been central to local fishing for centuries. The rolls represent home-style coastal cooking: simple ingredients, yet intense and distinctive flavors. In the trattorias of Reggio, they are a symbol of conviviality and seaside tradition.
Origin story
The preparation originated along both shores of the Strait, between Reggio Calabria and Messina, where swordfish is abundant and traditionally sliced very thin. Fishermen and local families developed this recipe to enhance the fish with a humble yet flavorful filling of bread and herbs. Over time, these rolls became a classic of local cuisine, cooked over the grill or baked in the oven.
Typical ingredients
pesce spadapangrattatopecorinocapperiprezzemoloolio extravergine d'oliva
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