is undoubtedly one of those Calabrian food products that really makes my throat, either version sweet that in that piccante , che riesce a dare il meglio di sé nei suoi svariati usi di cucina.
Conosciuta dagli “amanti del gusto” con varie denominazioni (rosamarina, sardellina, caviale calabrese, mustica,..) viene prodotta , nella versione originale e tassativamente calabrese, solo con neonata di sarda o alici , lavata in acqua dolce, riposta su ripiani di marmo, adeguatamente immessa in salamoia entro recipienti di terracotta (tarzaruli) per alcune settimane, amalgamata con pepe calabrese rosso macinato (all’occorrenza, dolce o piccante ), e confezionata in opportuni vasetti. Il relativo composto si presents, as well as a paste of red, intense aroma, taste more or less spicy depending on the type of red pepper used during processing. Ready to use, will keep for a period, usually fairly long (6 / 12 months), maintained at cool temperatures.
Yet even this product is subject to false and tarot , since the demand product there in all months of the year, while its availability is limited by various conditions and constraints, first of all the various (... and right!) biological still required to ensure recovery marine fauna. The newly fishing, in fact, is made with bottom trawls , appropriate to the task, but very damaging to the seabed sea, devastating in depth, it is necessary to restrict their use.
Besides the various Community regulations are gradually narrowing the possibility of to use networks to gauge " reduced" so it seems more than just the name "caviar " that so often these Calabrian delicacies is given, as if to signify and emphasize the "honor" rosamarina that has on the market.
So increased demand, reduced supply ... and that explains the reason for the false perpetrated on the product page. How substitute, in fact, the original baby sardine / anchovy is used ice fish (or neosalanx tangkahkeii) of brackish water Asian , but to connoisseurs of taste that is more obvious than the difference the product of Calabria, affordable sites selling online relying on the network, and only limited periods of the year. A discussion of reliability and linearity commercial , this, that the distance pays off: yes lose sales, but then gain in accuracy and credibility business, since Internet users who buy on the internet are very discerning and demanding customers in their choices.
sardellina And if that is truly original in Calabria, with uses in different, it tells all its frankness and its flavor simply spread on toasted, sliced \u200b\u200bbread or Fresine maybe advance mixed with a good bit of oil virgin olive oil, so as to remove a bit ' of that salt seasoned , creating appealing and appetizing pre-meal (perhaps interspersed with other, more delicate in flavor), which certainly surprised the diners, or on pizzas 
(in Calabria is common practice to prepare the "pitta with rosamarina "); on pasta (... let's call it a variation on" oil and garlic paste, adding just a fork to fry in the pan), or finally gives heavenly moments of pleasure working on the pastry , to create the tasty rolls with rosamarina .
Conosciuta dagli “amanti del gusto” con varie denominazioni (rosamarina, sardellina, caviale calabrese, mustica,..) viene prodotta , nella versione originale e tassativamente calabrese, solo con neonata di sarda o alici , lavata in acqua dolce, riposta su ripiani di marmo, adeguatamente immessa in salamoia entro recipienti di terracotta (tarzaruli) per alcune settimane, amalgamata con pepe calabrese rosso macinato (all’occorrenza, dolce o piccante ), e confezionata in opportuni vasetti. Il relativo composto si presents, as well as a paste of red, intense aroma, taste more or less spicy depending on the type of red pepper used during processing. Ready to use, will keep for a period, usually fairly long (6 / 12 months), maintained at cool temperatures.
Yet even this product is subject to false and tarot , since the demand product there in all months of the year, while its availability is limited by various conditions and constraints, first of all the various (... and right!) biological still required to ensure recovery marine fauna. The newly fishing, in fact, is made with bottom trawls , appropriate to the task, but very damaging to the seabed sea, devastating in depth, it is necessary to restrict their use.
Besides the various Community regulations are gradually narrowing the possibility of to use networks to gauge " reduced" so it seems more than just the name "caviar " that so often these Calabrian delicacies is given, as if to signify and emphasize the "honor" rosamarina that has on the market.
So increased demand, reduced supply ... and that explains the reason for the false perpetrated on the product page. How substitute, in fact, the original baby sardine / anchovy is used ice fish (or neosalanx tangkahkeii) of brackish water Asian , but to connoisseurs of taste that is more obvious than the difference the product of Calabria, affordable sites selling online relying on the network, and only limited periods of the year. A discussion of reliability and linearity commercial , this, that the distance pays off: yes lose sales, but then gain in accuracy and credibility business, since Internet users who buy on the internet are very discerning and demanding customers in their choices.
sardellina And if that is truly original in Calabria, with uses in different, it tells all its frankness and its flavor simply spread on toasted, sliced \u200b\u200bbread or Fresine maybe advance mixed with a good bit of oil virgin olive oil, so as to remove a bit ' of that salt seasoned , creating appealing and appetizing pre-meal (perhaps interspersed with other, more delicate in flavor), which certainly surprised the diners, or on pizzas 
(in Calabria is common practice to prepare the "pitta with rosamarina "); on pasta (... let's call it a variation on" oil and garlic paste, adding just a fork to fry in the pan), or finally gives heavenly moments of pleasure working on the pastry , to create the tasty rolls with rosamarina . Eye the choice, therefore, it is easy to talk about sardellina Calabrian but it is not always the same thing!
And of course, the eye recipe that whets the appetite more!
And of course, the eye recipe that whets the appetite more!
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