In Calabria, peperoncino is more than just an ingredient—it’s a cultural symbol that reflects the fiery spirit of the region and its people. This hot, red spice permeates every corner of Calabrian cuisine, making dishes like sardella an embodiment of the local identity.
The History of Sardella in Crucoli
Sardella is a traditional sauce made from fish and spicy peppers, with its origins in the village of Crucoli in the province of Crotone. In fact, the recipe is so closely tied to the region that Crucoli has been awarded the municipal designation of origin (De.Co.) for this specialty. Originally, only newborn sardines were used in the recipe, combined with Italian red peppers ground into powder, wild fennel seeds, and sea salt.
Adapting Tradition After EU Regulations
However, in 2006, the European Union banned the capture of these baby sardines, forcing a change in the recipe. Today, other types of fresh fish are used in place of sardines, but the essentials remain the same: the freshness of the fish, the heat of peperoncino, and the preservation power of sea salt. These ingredients ensure that sardella can be stored for long periods—even outside of the fridge.
Calabria’s Fiery Culinary Treasure
As a dish rooted in history, sardella is a true representation of Calabria’s culinary passion. Whether spread on bread, used as a topping for pasta, or enjoyed as a dip, this spicy fish sauce is a must-try for lovers of bold flavors.
