Sardella

The quintessential traditional product of our town is undoubtedly SARDELLA.
Its unique and original methods of processing and preservation make it one of the most well-known and sought-after local delicacies.

Fishing

The fishing of sardella (sardine fry, part of the bluefish family that thrives in our seas) takes place from February to April. During this period, the fish are not yet sexually mature and are therefore found close to the coast. Sardella fishing is a time-honored ritual on the beaches of Torretta di Crucoli, where fishermen cast their nets in hopes of an abundant catch.

The traditional sciabica net is used, consisting of two side wings that funnel the fish into a central sack.

Fishing is physically demanding, but the reward comes in the form of shimmering silver fry leaping wildly in the nets in search of escape. The catch is then placed in special crates and sold to local buyers.

Selection

Freshly caught sardella is carefully selected by the expert hands of Crucoli's women, who rely on skills passed down orally through generations. This selection process helps distinguish true sardella from other small fish or mixtures that are unsuitable due to different texture or flavor.

Salting

The sardella is rinsed in fresh water and laid to dry on benches covered with linen cloths.

It is then layered in a terracotta container called a terzaluro, alternating with layers of salt. After resting for a day in a cool, dry place to let the salt dissolve, it is pressed with a wooden cylinder called a timpagno, topped with a large stone to apply pressure. The terzaluro is then covered with cloth and left to age for 6 to 7 months.

Preparation

After aging, the sardella becomes a dark gray paste.

It is placed in a bowl, washed with a salt brine (prepared by boiling water and salt), and mixed with ground red chili pepper (sweet or hot) and wild fennel seeds. The chili is made by grinding oven-dried and cleaned red peppers.

Everything is blended together by the skilled and experienced hands of Crucoli’s women — their craft is the key ingredient that makes Sardella di Crucoli a culinary treasure.

Tasting

Sardella is quick and easy to enjoy in many forms. Here are a few suggestions:

• Spread on a slice of rustic bread — a classic combination;

• Served in a dish with olive oil and raw fresh onion;

• Excellent with pasta — try it with traditional spaghetti;

• Delicious with scrambled eggs (uova strapazzate con sardella);

• Enjoy the famous pitte cu sardeddra (stuffed flatbread) or spirali con sardella (savory rolls with sardella).

Photo credit: Il Giornale del Cibo