Carpaccio di Stoccafisso

Carpaccio di Stoccafisso is a traditional antipasto from Mammola, a town in the Calabria region of southern Italy. The dish showcases preserved stockfish (stoccafisso), which is air-dried cod, a staple ingredient in Calabrian cuisine due to its long shelf life and ability to absorb robust flavors. Unlike the more common raw beef carpaccio, this version features thinly sliced rehydrated stockfish, typically cured with salt and dried in the open air before being pounded or sliced paper-thin.

Key ingredients include high-quality stoccafisso, extra virgin olive oil, lemon juice, salt, and often chili pepper or fresh parsley. A great version is distinguished by the fish’s texture—tender yet with a slight chew—and a bright, balanced dressing that complements the fish’s natural umami without overwhelming it. The dish is often served chilled or at room temperature, allowing the flavors to meld.

At Taverna del Borgo in Mammola, the dish is prepared in the traditional local style, as featured in the ReTubeIt series *Cosa mangiamo oggi?*. The venue emphasizes the importance of using premium stockfish sourced from the region, reflecting the town’s culinary heritage. Regional variations may include the addition of capers, olives, or a drizzle of balsamic vinegar, but the Mammola version remains true to its simple, rustic roots.