Il confronto con quella sarda dipende solo dal gusto personale: più delicata la prima, più forte e intensa quella siciliana.

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Bottarga can be used in various ways: grated onto dishes, thinly sliced as decoration, added to sauces, as a seasoning for seafood, and in the preparation of sauces.
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:
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.
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Il confronto con quella sarda dipende solo dal gusto personale: più delicata la prima, più forte e intensa quella siciliana.
Bottarga can be used in various ways: grated onto dishes, thinly sliced as decoration, added to sauces, as a seasoning for seafood, and in the preparation of sauces.