Sardella has origins of Puglia, there seem to be also some strains, probably secondary, along the Adriatic coast, Sardelli has a Tuscan strain in the area that includes the Florentine, Siena, Pisa and Leghorn, a strain between Roman and Frusinate and one of Brindisi and Tarentino, Sardello is practically unique, should derive from the medieval name Sardellus of which we have an example in 1300, in a welcome written by Imola read: "... Fuit Quidam Civis Mantuanus nomine Sardellus, nobilis et prudens miles et curialis... ", but may also derive either from the craft of fisherman or from the physical characteristics of the ancestor. Very ancient cognominizations, are found for example also in 1500, in the Life of Benvenuto Cellini written in his time in Florence reads: "... Such words had told me that the man of Giovanni Sardella. So that I would be resolved, that they had given me a cup of sauce,... "
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