Typical dish of Reggio Calabria
Grilled Swordfish from the Strait of Messina
A thick slice of freshly caught swordfish, laid on a scorching grill until it develops a golden, lightly smoky surface. The flesh stays firm and juicy, with an intense aroma of the sea enhanced by a few drops of lemon and a drizzle of extra virgin olive oil. The flavor is clean and savory, almost buttery in its simplicity. It’s the perfect dish for a seaside lunch or a summer dinner overlooking the Strait.
Season: Estate€14–22
Why it matters
Swordfish is one of the deepest gastronomic symbols of the Strait of Messina and the city of Reggio Calabria. Traditional fishing with feluccas and the freshness of the catch make this dish an emblem of the local seafaring identity. In restaurants facing the sea, it represents the very essence of Reggio Calabria’s cuisine: few ingredients, absolute quality.
Origin story
The tradition stems from the centuries-old swordfish fishing in the Strait, practiced as early as Greek times and later perfected by local fishermen. Originally, the fish was simply cooked over the embers on boats or in fishermen’s homes. Over time, this essential preparation became the most celebrated way to enjoy swordfish in the restaurants along the coast of Reggio Calabria.
Typical ingredients
pesce spada fresco dello Strettoolio extravergine d’olivalimonesale marino
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