Typical dish of Reggio Calabria
Pasta with stockfish
Pasta with stockfish is a bold and fragrant first course, where the pronounced flavor of dried stockfish intertwines with a rich, Mediterranean tomato sauce. Black olives and capers often appear in the dish, adding briny and aromatic notes, while extra virgin olive oil binds everything into a silky, enveloping sauce. The texture is hearty: the fish flakes into tender pieces that cling to the pasta. It is a warm, convivial dish, perfect for Sunday lunch or festive gatherings.
Season: Tutto l'anno€10–16
Why it matters
In Reggio Calabria, stockfish is much more than an ingredient: it is a gastronomic symbol that reflects the historical ties between Calabria and the trade routes of Northern Europe. Pasta with stockfish embodies the strong culinary tradition of the Aspromonte area, where this dried fish has become the star of deeply rooted local recipes. Preparing it means bringing an authentic piece of Reggio’s culinary memory to the table.
Origin story
The use of stockfish in Calabria dates back to the centuries of major trade routes, when dried fish from Northern Europe arrived in the ports of Southern Italy. In the inland Aspromonte area, particularly in towns such as Mammola, stockfish became a prized and versatile ingredient. From these traditions emerged pasta with stockfish, a home-style evolution of the more famous stewed preparation, adapted to the everyday rhythm of family cooking.
Typical ingredients
stoccafissopastapomodoroolive nerecapperiolio extravergine d'oliva
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