Sardella

Sardella is a fish preserve from Calabrian Crotone that is often dubbed as Calabrian caviar. Traditionally, it is made with ground peperoncini (hot chili peppers) and sardine whitebait—young, immature fish locally known as bianchetti.

Because of strict fishing regulations that prevent the catch of small, immature fish such as bianchetti, sardella has become rare and is now usually made with other types of fish. Whitebait is a small, tender fish that is eaten whole. To prepare the sardella, the fish is mixed into a paste together with salt and peppers.

The mix also often includes fennel, and the result is a bright red, aromatic, and creamy fish paste that is usually mixed with olive oil. It can be served as an appetizer or a condiment, usually with toasted bread, pizza, pasta, or omelets.

Sardella has a long shelf life, and in the past, it was a great source of protein when meat and fish were not available. Many believe that sardella is a descendent of an ancient Roman fish sauce called gaurum.