Stocco is dried stockfish: a medium-size cod that has been hung on wooden scaffolding to dry in the sun, then expertly salted and air dried. To transform this hard, unappetizing product into something edible, the fish must be cleaned and soaked in good-quality tap water. The water that flows from the Apennine springs in the area of Mammola is said to be perfect for the task, and this, together with the skill of the local craftsmen, has given Calabrian stocco the reputation of being the finest in Italy.
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