Typical dish of Reggio Calabria
Swordfish alla ghiotta
Swordfish steaks first seared and then enveloped in a fragrant sauce of tomato, olives, capers, and Mediterranean herbs. The dish appears rustic and vibrant, with the red tomato sauce wrapping around the firm, pale flesh of the fish. The flavor is intense yet balanced: savory, slightly tangy, and deeply reminiscent of the sea. Served hot as a main course, it tells the story of the coastal cuisine of the Strait.
Season: Tutto l'anno€12–20
Why it matters
Swordfish is one of the gastronomic symbols of the Strait of Messina and of the seafaring tradition of Reggio Calabria. The "alla ghiotta" preparation reflects the home cooking of Reggio, built on simple but flavorful ingredients that highlight the local catch. It is a dish that represents the historic bond between the city, the sea, and the fishing of swordfish.
Origin story
The alla ghiotta preparation originated in the humble kitchens of the coastal communities of the Strait, where swordfish was cooked with whatever was readily available: tomatoes, olives, capers, and olive oil. Over time the recipe gained local variations, such as the addition of potatoes or celery. It nevertheless remains faithful to its origins: a simple seafaring cuisine that celebrates the freshness of the catch.
Typical ingredients
pesce spadapomodoricapperioliveolio extravergine d'olivacipolla
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