Bottarga is a highly versatile ingredient and can be used in various ways in the kitchen. Here are some of the most common ways to use bottarga:

1. Grated: Bottarga can be grated directly onto dishes as a seasoning. You can sprinkle it on pasta, risotto, salads, or fish dishes to add a strong and salty flavor.
2. Sliced into thin slices: Bottarga can be thinly sliced and used to garnish and enhance dishes such as fish carpaccio, appetizers, or bruschetta. Thin slices of bottarga will add a touch of flavor and an elegant appearance to your dishes.
3. Added to sauces: Bottarga can be used to flavor sauces. You can grate or crumble it directly into pasta sauce or tomato-based sauces to add a unique taste.
4. Seafood seasoning: Bottarga pairs perfectly with seafood. You can use it to season shrimp, squid, mussels, or clams. Add some grated or sliced bottarga on freshly cooked fish to enhance the flavor of the seafood.
5. Preparation of sauces: You can use bottarga to prepare tasty sauces. For instance, you can mix it with olive oil, garlic, and parsley to create a simple but flavorful sauce to serve with fish.

Make sure to store bottarga in the refrigerator and use it sparingly, as it has a very intense flavor. Experiment with these ideas and discover how bottarga can enrich your favorite dishes!

The translation of the Arabic term "batārikh" is literally "dried fish eggs". It is obtained, in fact, from the drying and subsequent salting of Tuna eggs.

To obtain it, a long and laborious process is necessary, which starts with the extraction of the tuna eggs, their thorough cleaning, and subsequent salting. After pressing and before marketing, it is aged for at least 90 days, a period of time indispensable to give the bottarga its typical amber-gold color and the intense flavor that characterizes it. Tuna Bottarga has a stronger flavor compared to amberjack or grey mullet bottarga. It is mainly used to prepare pasta with bottarga but also to flavor bruschetta for an aperitif with sea flavors; appetizers and main courses.