Quality Defined as the "Caviar of the Mediterranean", Bottarga, already known at the time of the Phoenicians, finds its highest expression in Sardinia. According to an ancient procedure, the mullet eggs are salted and dried, until the right seasoning is obtained, which gives the eggs the classic amber color, hence the nickname "Gold of the Sea". Used in traditional cuisine as an appetizer or to season seafood-flavored first courses: spaghetti with bottarga or the famous Ogliastra culurgiones with potato filling. The product is supplied grated inside a glass jar, it is kept away from light and heat sources; after opening it can be kept in the refrigerator and it is recommended to consume it within about 10 days in order not to alter the flavor and texture.
Ingredients: mullet roe (Mugil cephalus), salt.
Fished with purse seine and collection nets.
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