- lemons from the plain of Catania and from the provinces of Trapani and Palermo
- with brown sugar
- rich in zest
- without adding preservatives or dyes
grated amberjack botargo 50 g
Campisi amberjack botargo. The translation of the Arabic term "batārikh" is literally "dried fish eggs".
In fact, it is obtained from the drying and subsequent salting of amberjack eggs. To obtain it, you need a long and tiring process that starts with the extraction of fish eggs, their thorough cleaning and subsequent salting. After pressing and before marketing, it is matured for at least 90 days, an indispensable period of time to give the botargo its typical golden-amber colour and the intense flavour that characterizes it. The amberjack botargo has a more delicate characteristic delicious flavour than that of tuna botargo and that of swordfish. Used to flavour croutons for an aperitif with sea flavours; pasta-based dishes, second course and appetizers.
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