Also known as pasta con la mollica alla Calabrese, or in dialect, pasta ca muddicata, this traditional pasta dish called pasta e alici is made with anchovies and toasted breadcrumbs as one of the most traditional dishes of the region.

Simple and quick to make, this is a typical cucina povera dish – extremely delicious and filling, although it consists of only a few basic ingredients. Crispy toasted breadcrumbs, pepperoncini, olive oil, chopped tomatoes, and anchovies, tossed over al dente cooked pasta create a dish full of strong, yet well-combined flavors - raisins, pine nuts, or a sprinkle of grated lemon zest can be added for an additional kick. 

Insalata di stocco is a traditional salad from Calabria, Italy, featuring stoccafisso (stockfish), a dried and rehydrated cod, as the main ingredient. The basic recipe will also include garlic or red onion, pepperoncino, parsley, and lemon juice, all drizzled with olive oil and seaoned with salt.

Potatoes and tomatoes will also often be included. The stockfish is boiled or steamed until tender, then mixed with the other ingredients to create a light yet flavorful salad that reflects the simplicity and freshness of Calabrian cuisine. It is typically served chilled or at room temperature, making it an ideal appetizer, side dish, or light main course. 

Frittelle di stocco are traditional Calabrian fritters made from stoccafisso (stockfish), a staple in the region's cuisine. These savory treats are typically prepared by creating a batter of flour, water, and eggs, to which finely chopped, rehydrated stockfish is added, along with minced garlic and parsley for enhanced flavor.

The mixture is then spooned into hot oil and fried until golden and crispy. Often enjoyed as an appetizer or snack, frittelle di stocco are especially popular during festive occasions and are cherished for their rich taste and crunchy texture.

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. The stockfish is rehydrated over several days before being cut into pieces and cooked with tender beans, onion, tomatoes, and pepperoncino peppers.

High-quality extra virgin olive oil is essential to enhance the dish’s flavors, which are brought together through slow simmering until the stew becomes thick and aromatic. It is typically served with crusty bread or toasted bruschetta, making it a comforting main course, especially in the colder months. 

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 texture.

The preparation typically involves soaking the stockfish for several days to rehydrate it, then seasoning it with olive oil, garlic, oregano, and lemon before roasting. The roasting process is straightforward, with the fish being cooked until the exterior is slightly crispy and the inside remains moist and flaky.