Stocco di Mammola is one of the most iconic dishes of Locride cuisine. It is Arctic cod from the cold waters of the Lofoten Islands in Norway, which finds new life in Mammola, a small village in the Calabrian hinterland. Here, after a careful soaking process in marble tanks fed by the clear Aspromonte springs, the stockfish is enriched with unique flavours. In the traditional mammolese version, it is cooked with tomatoes, Tropea red onion, chilli peppers, olives, potatoes and extra virgin olive oil. In some variations, it is also served raw. This dish has created an original cultural link between Calabria and Norway, a perfect example of how food can unite seemingly distant histories and worlds.
