Pesce Spada a Ghiotta

Calabria is the place in Italy to eat swordfish, and in Bagnara this recipe is common in both family homes and restaurants. In Calabria and Sicily, a ghiotta means ‘extremely desirable to eat’. The fish is cooked in a rich tomato sauce, which you will find not only here, but also in Messina, on the other side of the ‘pond’. The best part to use for this dish is the ventresca, the belly of this big fish.