Stocco&Stocco is born on 21/12/1996, from an idea of Francesco D'Agostino who, betting everything on a food, the stockfish, not very well known in the national territory, has succeeded, thanks to a targeted promotion, in making it part of the national culinary tradition of Italy.
Francesco D'Agostino's company imports directly from Norway, the greatest European stockfish producer, stocks of fish already dried with the traditional northern methods. Pertaining this point, Stocco & Stocco required from its foreign suppliers the highest standards regarding hygienical -sanitary matters. 
Stockfish workmanship is then continued in the ultramodern plant in Cittanova (RC), where the fish is deprived of its bones and soaked with the cold waters of the Zomaro, well known natural springs; this in necessary to make the stockfish reach the perfect ripeness point, to exalt its organolectic qualities and the original flavour.
