{"id":2525,"date":"2019-09-12T08:10:25","date_gmt":"2019-09-12T08:10:25","guid":{"rendered":"http:\/\/smaf-ltd.com\/wordpress\/?p=2525"},"modified":"2019-12-01T20:33:35","modified_gmt":"2019-12-01T20:33:35","slug":"stocco-di-mammola-the-calabrian-taste-of-flanders-stockfish","status":"publish","type":"post","link":"https:\/\/www.smaf-ltd.com\/wordpress\/stocco-di-mammola-the-calabrian-taste-of-flanders-stockfish\/","title":{"rendered":"\u201cStocco di Mammola\u201d, the Calabrian taste of Flanders stockfish"},"content":{"rendered":"\n

12.9.2019<\/p>\n\n\n\n

Mammola<\/strong> is a\nbeautiful town near Reggio Calabria, famous as the land which, thanks to its\nnature between the mountains and the seas, is able to offer a vast gastronomic\npanorama to those who live and visit it.<\/p>\n\n\n\n

The five Calabrian provinces (Cosenza, Crotone, Reggio Calabria, Vibo Valentia and Catanzaro) are linked to each other by a culinary tradition that has humble and ancient origins.<\/p>\n\n\n\n

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A sight of Mammola (Church of Madonna del Carmine<\/em>)<\/strong><\/figcaption><\/figure>\n\n\n\n

The dishes, which connect all five\nCalabrian provinces, are few and differ, above all, in their preparation. Among\nthe most common dishes, there is stockfish, especially the local recipe of \u201cStocco di Mammola<\/em>\u201d (literally the\n\u201cstockfish of Mammola\u201d), which is a little bit modified in every province.<\/p>\n\n\n\n

HISTORY<\/strong><\/p>\n\n\n\n

Stockfish has a very ancient history. In 1431 the noble Venetian merchant Pietro Querino<\/em> and his crew, from the return of Flanders, were caught by surprise by a storm. After days at sea, the ship ran aground in an archipelago of the Arctic Circle: the Lofoten Islands<\/em>.<\/p>\n\n\n\n

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Lofoten Islands<\/strong><\/figcaption><\/figure>\n\n\n\n

Suffering the cold and after\nfinishing the food, they decided to go in search of food. They found a huge\nfish stranded on the rocks and decided to cook it on the beach. The smoke\ncaused by the cooking of the fish, intrigued the inhabitants of the island in\nfront that they ran to see who was on that abandoned island. Found the\ncastaways, they took them to their lodgings offering hospitality.<\/p>\n\n\n\n

The crew and the Venetian nobleman\nremained with the population until the arrival of spring: they arranged the\nboat and returned to Venice with a great and exquisite novelty: the stockfish<\/strong>.<\/p>\n\n\n\n

Five hundred years later, in 1932, a\nmonument was held in the Lofoten Islands in memory of the cultural, gastronomic\nand ethnic link between Italy and those distant islands.<\/p>\n\n\n\n

Today the Norwegian archipelago is the most important producer of stockfish in the world and Italy is the largest importer, through the ports of: Naples, Ancona, Vicenza and Liguria.<\/p>\n\n\n\n

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Norway, a link with Calabria<\/strong><\/figcaption><\/figure>\n\n\n\n

STOCKFISH OF MAMMOLA<\/strong><\/p>\n\n\n\n

Stocco di Mammola<\/em> is a dish of Calabrese origin. Of humble origins, it was consumed above\nall by the poor. In particular, the peasants consumed it and offered it to the\nlaborers during the most strenuous jobs that were carried out in the countryside.<\/p>\n\n\n\n

Traditionally, the stockfish is\nconsumed during Christmas and is also given for personal use and consumption.\nThis is a legacy deriving from the custom that many migrants had, at their\nreturn they brought to relatives the stockfish as a gift.<\/p>\n\n\n\n

To date, the Stocco di Mammola<\/em> is a true symbol of pride in the village of Mammola\n(on the Aspromonte mountains), in the province of Reggio Calabria. For this\nreason the municipal administration of Mammola has recognized the product as\n“De.Co.<\/em>“, Denominazione Comunale di Origine<\/em> (Municipal\nProtected Origin). Furthermore, the Ministry for Agricultural Policies has\nincluded it among the Agro-Food Traditional products.<\/p>\n\n\n\n

Since 1500, stockfish is imported from Norway<\/strong> in Calabria and from Flanders<\/strong> and is processed by the various companies present in the Calabria area. The processing takes days, is divided into phases and requires a high level of craftsmanship.<\/p>\n\n\n\n

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Flanders, a link with Mammola<\/strong><\/figcaption><\/figure>\n\n\n\n

The town of Mammola celebrates its\nproduct with the traditional “stockfish\nfestival<\/em>“, which takes place every year in August in the ancient\nvillage of Mammola. This festival attracts hundreds of tourists and curious\npeople who are ready to buy the product or savor it respecting tradition, in\nthe various local restaurants.<\/p>\n\n\n\n

RECIPE FOR 4 PEOPLE:<\/strong><\/p>\n\n\n\n

Ingredients<\/em><\/strong><\/p>\n\n\n\n