The "sword" to the greedy, the identity of a territory.

Rapier the greedy, is one of the gastronomic delights of the south of Italy.

Stockfish, that is, the northern cod or cod (Gadus morhua), is a dried cod, which also takes the name of cod when stored in salt.

The precise origin of the name is controversial: some say it derives from the ancient Dutch or Norwegian stokkfisk stocvisch, or "fish stick", according to other English stockfish, or "fish storage" (spare parts, supply); others argue that even the English word is borrowed from the Dutch old, with the same meaning of "fish stick".

Photo: Wikipedia

Stockfish, despite coming from distant Norway, found in Calabria the ideal conditions to "marry" with potatoes plateau Aspromonte, the red onion and extra virgin olive oil from the variety Ottobratica, awarded this year Gambero Rosso as best cultivar of Italy. 

Ultimately, a summary of the many excellences that the extreme south of Calabria offers its admirers.

The pescestocco, was imported in Italy (Genoa, Venice and Naples), the Nordic countries, already in the year 1561 and Calabria he was referring to the port of Naples (then the capital of the Kingdom of the Two Sicilies), from which the boats with small boat reached the port of Pizzo and mule, bales rapier came across the plain of Palmi. 

The tradition, now established throughout the province of Reggio Calabria, wants - almost by precept - families consume the rapier on Good Friday and Christmas Eve. 

But the secret of good preparation, may seem strange, it's all in the water!

Especially pure water and mineral arising from the Apennines Aspromonte, full of rich special substances such as calcium, iron and magnesium, which "spugnandolo" gives new vigor and body to the previously dried fish. The particular taste of Calabrian rapier is thus the perfect ripeness of the rapier, soak with pure water in Calabria, which enhances the inimitable taste.

The workmanship is exclusively handmade and divided into several phases. Initially the dried cod is soaked in water in a first tank, the next day is partially filleted and the opening of the fish is completed in the third day, when fully opened. On the fourth day they are extracted the bone and streaky. The fifth day we remove the veil, and the next day, completely sponged, is ready to be sold. 



1 kg of stockfish already softened

1 kg of potatoes plateau Silano

1 kg of ripe tomatoes

1 large red onion

100 g of celery

100 g pitted olives Carolea

50 g of capers

1/2 cup extra virgin olive varieties Ottobratica

salt and pepper to taste.


Chop the tomatoes and place in a pan and let it evaporate their water vegetation. Then pass through a sieve collecting the sauce in a bowl. Pour half a cup of olive oil in a pan preferably earthenware, you heat, insaporitevi chopped onion and when it became transparent, add the finely chopped celery and tomato sauce. Bring to a boil, add the capers, olives, the sword cut into large pieces, the potatoes into wedges, chili, add salt and cook for about 40-50 minutes. Let the dish rest a few minutes, and then serve.

Source: Wikipedia and The Silver Spoon Cuisine change.

Photo: "Mammola - Stocco to mammolese" Original uploader was Jacopo at it.wikipedia - Transferred from it.wikipedia. Under CC BY-SA 2.0 via Wikimedia Commons -

Bonito with peas.

Some mistakenly believe that the bonito is a poor relation of tuna. In fact it has rosy flesh and compact, strong flavor and generous, with a slight hint of acidity, which are well suited to a variety of preparations. Slices are delicious grilled and seasoned with herbs, or breaded and fried; otherwise they can be put marinated or cooked in sauce. The best way to enjoy them is, however, in oil.

Today we present a recipe all spring: bonito and peas. 

Ingredients for 4 people.

1 bonito of about three pounds

1 kg of peas

½ kg of ripe tomatoes sauce

2 spring onions

2 cloves fresh garlic


a hot pepper

200 g of extra virgin olive oil cv Cassanese

½ cup white wine

salt to taste

Preparation and cooking time: forty minutes, plus soaking of bonito


Fillet the bonito obtaining four pieces and dip them for about 45 minutes in a container with water and ice (until they become white).

In a pan with high edges, add a half cup of extra virgin olive oil from the variety Cassanese, fry the onions over medium heat cut rondelline purposes, add the dried bonito well, deglaze with white wine and bake for about eight minutes turning it over once. Add the diced tomatoes and, shortly after, the red pepper into small pieces and the chopped parsley and garlic passed to knife. Season with salt and, after about 10 minutes, pour the peas in pods.

The whole is left to cook slowly, combining a bit of hot water if the preparation tends to dry too. The optimal point of cooking will be reached as soon as you present peas cooked but firm and the sauce has assumed a creamy consistency.

Rigatoni with meat sauce swordfish and eggplant.

The recipe for pasta with sauce swordfish and eggplant is numbered to the great family of the Calabrian cuisine and Sicilian although the ancient origin seems to be exclusively in Calabria.

It is in any case certain that in these kitchens, swordfish, was always very welcome. That is clear from the remains found in the necropolis Punic and Greek from which it follows that this fish, in those days, was particularly appreciated.

Compared to traditional ways of cooking swordfish, this is a recipe recently; In fact, without fear of contradiction, we can say that the best sword is the one caught in the stretch of sea that goes from Palmi to Bagnara (Violet Coast), where it is cooked in a thousand ways. Do not forget, however, that the hot season brings plenty of this fine fish in the southern part of Italy, so also in other places in southern Italy where you can find delicacies swordfish is the ingredient triumphant. 

The dish proposed is characterized by particular combination of eggplant and swordfish.

Serves 6

600 grams of rigatoni

400 grams slices of swordfish

1 kg of tomatoes for sauce, peeled

2 medium eggplants

3 garlic cloves

½ cup dry white wine

Extra virgin olive oil fruity (Recommended Oil EVOO cv. Carolea)

Salt, pepper and red pepper to taste


Wash the eggplant, dry and cut, lengthwise, before thick slices about half a centimeter and then into cubes not too small. Place the diced eggplant in a large bowl and sprinkle with plenty of salt. After half an hour, squeeze the eggplant in her hands, to remove water as possible, and dry with paper towels.

Fry in olive oil diced eggplant, on both sides and put them to drain on paper towels.

Separately, in a pan, brown the garlic with oil EVO and possibly add the chili. Combine swordfish skinned and diced, deglaze with the white wine and let it evaporate.

Add the tomatoes, salt and pepper and cook for about 15 minutes, then add the eggplant and cook for about ten minutes.

Meanwhile boil the rigatoni al dente in salted water, drain and put them in stir in the sauce ready, add extra virgin olive oil and fried eggplant. Place in a serving dish and serve.

Struncatura ammollicata with anchovies. (Struncatura cà muddhica and salted anchovies)


It is a poor recipe, but basically healthy and strong flavors, typical of Palmi (RC) ; using only the extra virgin olive oil, the prince of all the dishes from Calabria, the variety Ottobratica.

The anchovies are used in many dishes, both fresh, is preserved in salt.

In fact, in the Mediterranean, and therefore also in Calabria, predominated since the greek-Roman habit to use in the kitchen tuna, anchovies and sardines.

The Struncatura is one of many types of homemade pasta Calabrese, very rich in tradition and spread throughout the region.

At one time, the Calabrian girls who wanted to get married had to be able to make thirteen types of pasta. Imagination and creativity in the Calabrian pasta abound: change the names but all are specialties made with durum wheat flour mixed with water only, and designed to be seasoned in various ways.

The Struncatura in particular is made with buckwheat flour, which gives it its characteristic brown.


Struncatura (bavette pasta type): 600 g

Anchovy fillets: 40 g

Two cloves of garlic

Extra virgin olive oil cv Ottobratica

Fresh red pepper: 10 g

Pitted black olives: 100 g

Sale: 10 g

Mix together:

bread crumbs (150 g) grated cheese (50 g) and chopped parsley (10 g).


In a pan fry the garlic with the olive oil, add the chopped chilli, anchovies and olives. Meanwhile cook the Struncatura in salt water, add a ladle in the same cooking water, drain the pasta and whip it in the bottom of the prepared by combining the crumb fragrant. Serve in the tray.

Source: Provincial Association COOKS Reggini change.