Campisi tuna botargo. The translation of the Arabic term "batārikh" is literally "dried fish roe". In fact, it is obtained from the drying and subsequent salting of Tuna eggs. To obtain it, there is a need for a long and tiring process that starts with the extraction of the tuna 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 bottarga its typical golden-amber color and the intense flavor that characterizes it. The tuna botargo has a stronger flavor than the amberjack or mullet botargo. Used above all to prepare pasta with botargo but also to flavor croutons for an aperitif with sea flavors; appetizers and main courses.