Stockfish and Dried Salted Cod
History
The stockfish and dried salted cod processing probably dates back between the late 16th century and the beginning of the following century. The reasons that led to localize such processing in the area of Vesuvius are uncertain: this probably depends on the proximity of river Sebeto, rich in water, essential for the processing of the imported raw material: the cod.
According to some researchers, the main reason could be the increasing fish demand with consequent inadequacy of the local offer, a situation deriving from the rules of the Counter-Reformation church about the abstinence from meat in the prescribed days. This hypothesis could be supported by the prohibition to eat meat during the celebrations of "Feste della Montagna" held in Somma Vesuviana from the first Saturday after Easter to May, during which stockfish and dried salted cod play an essential role.
Production Area
Somma Vesuviana
Description
The processing and marketing of this product are based in the area of Vesuvius, and more exactly in the town of Somma Vesuviana, housing one of the largest Italian firms working in this field. The cod is processed according to a particular production method: first of all, the Arctic cod is dried in Norway. Such process enables a perfect conservation of the product. Afterwards, the fish is sent to the premises, where it is cut and selected. The most important passage consists in soaking the fish in the local water which, according to ancient legends, has particular properties. The valid processing methods and the water rich in calcium, iron, and magnesium, give the opportunity to obtain an excellent product. Moreover, this product is rich in proteins, vitamins, and mineral salts, and despite is it concentrated and tasty, it is easily digestible and ideal for any kind of diet.
