Sardella, the Calabrian “caviar”

The Sardella of Crucoli has an ancient origin. It is said to date back to the Roman Garum, a condiment from ancient Rome based on marinated fish and herbs that was left to mature for a long time in earthenware containers. It is very versatile in the kitchen and can be stored, without deteriorating, even for years! To make this delicious condiment known, every year in the month of August, Crucoli celebrates the Sardella Festival. Sardella can be eaten as an appetizer spread on bread with olive oil or as a condiment for pasta, to which red wine should be added. It is the protagonist of numerous local recipes, among which we must point out the “pitte”, bread dough cakes, stuffed with oil and Sardella.