Fish and seafood

Rosamarina

Rosamarina: Calabria's chilli-red cream of newborn fish

Also called sardella, it is made in the provinces of Cosenza and Catanzaro from newborn sardines or anchovies, kneaded by hand with salt and chilli between March and June. After two days of draining it ripens in large glass jars, kept cool under weights, for between six and twelve months. It is a Calabrian traditional agri-food product (PAT).

• Bright red from the chilli, a dense and even paste
• Fiery or gentler, depending on the chilli worked into the mix
• A strong aroma of oily fish matured for months under salt

How to enjoy it. Spread it straight onto fresh bread or bruschetta for a ready antipasto, or loosen it to dress pasta and starters.

Production areas

Calabria

Season

Production: March, April, May, June

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