The stock arrived at the port of Pizzo, the traders of Mammola brought in exchange potatoes and agricultural products to receive these pieces of dry fish that came from Norway. A story that starts from the end of the 1800s and reaches the present day, when restaurants began to launch stockfish among the typical dishes, until it became a typical product increasingly appreciated in Italy and beyond national borders.

From fishing in the Lofoten islands to the drying procedure, from the processing of raw materials to the added value of the Aspromonte waters: this is how the stocco is born, a dish that unites different nations and seas.