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antonella 22. December 2019 Tags: , , , , , ITALIAN COUSINE No comments
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A simple and tasty dish

The swordfish, also called the Pinocchio of the Costa Viola, is the most requested fish and one of the undisputed protagonists of Calabrian gastronomy.

A key ingredient of tasty recipes, it is one of the favorites not only for the delicacy of its meat, but also for the folkloristic ritual that characterizes its fishing.

It is caught in the province of Reggio Calabria and is subject of numerous events and summer folk festivals.

Pistachios, on the other hand, are symbolic for Sicily, the only Italian region where they grow pistachios.

Its cultivation represents an important source of income for Bronte, a town in the province of Catania – they even call pistachios the “Green Gold”.

The Bronte pistachio is of the highest quality, sweet, delicate and aromatic. It is unique and universally appreciated for its taste and emerald green color.


Ingredients for 4 people:

500 grams of swordfish
200 gr. of bread crumbs
extra virgin olive oil
parmesan cheese
black pepper


Preparing baked pistachio swordfish is simple and the result tasty:

put the bread crumbs in the cutter together with the pistachios and parsley and chop them. Add the black pepper and grated Parmesan cheese.

Coat a baking sheet with some olive oil and lay down the swordfish.

Sprinkle it with the previously prepared scented crumb, the Parmesan cheese, the chopped pistachios, the black pepper and the parsley. Garnish the pan with prawns to decorate the dishes.

Put the pan with the swordfish in the oven at 200 ° for about 15-20 minutes.

Enjoy this pistachio swordfish dish with your family and friends and surprise them with the taste of simplicity and quality ingredients.

If you want to find out more about the world of pistachio and its cultivation in Bronte, do not miss our experience in Sicily.
Discover other experiences in Calabria and Sicily, regions where swordfish is sourced from the Mediterranean.

If you want to try fishing in Calabria, don’t miss our Calabrian experience.

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