Stocco di Mammola

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.