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 unique properties that enhance the fish's texture and flavor.
Over several days, the fish is trimmed, soaked in flowing water, deboned, and rehydrated until it achieves a firm yet tender consistency. This artisanal method has been passed down through generations, making stocco di Mammola a celebrated delicacy with a rich, savory taste and spongy texture.
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Stocco alla mammolese
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 ... Read more
Stocco arrostito
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.... Read more
Stocco e fagioli
Stocco e fagioli is a traditional Calabrian stew made with stockfish (air-dried cod) and beans, typically cannellini or white beans, creating a hearty and flavorful dish.... Read more
Frittelle di stocco
Frittelle di stocco are traditional Calabrian fritters made from stoccafisso (stockfish), a staple in the region's cuisine. These savory treats are typically prepared ... Read more
