Crucoli, Calabria, Italy
Sardella is a typical fish preserve of Calabria, in particular its paternity belongs to Crucoli, a village in the province of Crotone.
Calabrian sardella, also known as rosamarina or Calabrian caviar, is a sauce made with fish and hot pepper. A seafood variant of the famous nduja, the Calabrian spreadable salami known throughout the world for its unmistakable spicy flavour.
The preparation is simple, but requires a certain manual skill and a careful selection of raw materials.
Since fishing for anchovies and baby sardines was banned (2006), the original recipe has become illegal. In commerce you can find sardella prepared with icy fish, used as a substitute for the classic bianchetto.
Sardella can be used to season and flavour various dishes. It can be spread on croutons or bruschetta, adding thinly sliced Tropea onion. It is also an excellent condiment for pasta, especially spaghetti, it can be used as a condiment for pizza and added to the classic omelette, to make it more tasty.
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