What is Sardella, associated with coastal Calabrian intensity?
Answer
Roe of the biancomalacope fish seasoned with fennel and chili
Sardella represents the strong, polarizing flavors characteristic of the coastal areas of Calabria, particularly near the Ionian Sea. It is known locally as Calabrian caviar. This pungent preparation is fundamentally made from the roe of a specific tiny fish called *biancomalacope*. To achieve its distinctive, intense taste profile that aligns with the region's general preference for strong seasoning, the roe is heavily seasoned using both fennel and chili pepper. It is often consumed as a spread on bread or used as a potent seasoning agent.
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