The deep sperlunga (a long Calabrian serving dish) holds the most. Deeper, with higher sides and plenty of room, it's made for food that needs space.
 
In Calabria the sperlunga was used for roast meat, fish and grilled vegetables. Its long shape suits long pieces that won't fit on a round plate without making a mess. Terracotta holds heat and releases it slowly, so food stays warm longer.
 
Handmade by Maurizio in Altomonte. The glaze is applied by hand, the rim shaped by hand. Variations between pieces are natural.
 
Use it for serving and keeping food warm. It goes from oven to table without transferring.
 
A serving dish for every occasion.