Mammola

Stocco arrostito (or roasted stockfish) is a traditional Calabrian dish featuring stockfish, which is air-dried cod, prepared by roasting it over an open flame or grill. This method of cooking imparts a smoky, charred flavor that enhances the natural taste of the fish while maintaining its tender... Read more

Stocco alla Mammolese is a hearty stew made with rehydrated stockfish, potatoes, tomatoes, onions, olives, and dried peppers, simmered together to create a deeply flavorful dish. Stocco di Mammola, the main ingredient in the dish, is not only prized for its culinary appeal but also for its nutrit... Read more

Ricotta affumicata di Mammola is made from the whey of goat's milk. The cheese has a soft, velvety texture, a slightly salty and fresh flavor, and a distinct smoky aroma imparted during the production process. After coagulating goat's milk with fig branches and ladling the curds into molds lined ... Read more

Polpette alla Mammolese are traditional meatballs from Mammola, a town in Calabria, Italy. These meatballs are typically made with a combination of ground meat (usually pork), eggs, soaked bread, garlic, goat cheese, parsley, chili pepper, and salt. The mixture is shaped into meatballs, which are... Read more

Stocco di Mammola is a traditional Calabrian dish centered around stockfish—air-dried cod—that is meticulously prepared in the town of Mammola, in Reggio Calabria, Italy. The process begins with rehydrating the dried cod in Mammola’s pure mountain spring water, renowned for its ... Read more