The tall sperlunga is the one that holds more. Deeper, with higher edges, roomy: made for cuts that need space.
 

 
In Calabria the sperlunga was used for roast meat, for fish, for grilled vegetables. The long shape is right for long cuts, the ones that don't fit on a round plate without spilling everywhere. Terracotta holds the heat and releases it slowly: the food inside stays warm longer.
 

 
Handmade by Maurizio in Altomonte. The glaze is applied by hand, the rim shaped by hand. The variations between one piece and another are natural.
 

 
Used for serving, for bringing to the table, for keeping warm whatever's inside. It goes from oven to table without needing to be transferred.
 

 
A serving piece that works for every occasion.