Typical dish of Reggio Calabria
Seafood Soup of the Strait
A deep, fragrant seafood soup where the red of tomato envelops slices of swordfish, scorpionfish, and freshly opened shellfish. The broth is intense and briny, enriched with garlic, extra virgin olive oil, and a touch of chili pepper that warms the palate. The pieces of fish remain tender and juicy, while the broth invites you to soak it up with toasted bread. It’s the dish that arrives steaming at the table during a seaside dinner, with the scent of the Strait in the air.
Season: Tutto l'anno€18–30
Why it matters
Seafood soup of the Strait tells the long story of the relationship between Reggio Calabria and its sea. It brings together in a single dish the species caught in the currents between Scilla and Charybdis, transforming the daily catch into a generous, convivial preparation. In the restaurants along the seafront, it is a symbol of Reggio’s maritime cuisine.
Origin story
It originates from the tradition of fishermen of the Strait, who cooked the less prized or unsold fish in a pot with tomatoes and aromatic herbs. Over time the recipe became richer, including more prized species such as swordfish and a wider variety of shellfish. Today it has become a specialty of the seafood restaurants of Reggio Calabria.
Typical ingredients
scorfanopesce spadacozzevongolepomodoroaglioolio extravergine d'olivapeperoncino
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