Bottarga, one of the most delicious culinary delights of Sardinia. Salted fish eggs, pressed and dried.
This amber-coloured nectar is firm and compact. Tuna bottarga has all the flavor of the sea, whether mullet roe has a more delicate taste.
Food of poor origins, Bottarga is always prensent on the island's tables.
Find out how to use bottarga in simple and delicious recipes directly from the beautiful land of Sardinia.
Spaghetti with bottarga is a first course characterized by an intense and strong taste, in this recipe made more delicate thanks to the sweetness of the shallot and freshness of the lemon zest.
Discover this bottarga recipe with swordfish and cherry tomatoes: an interesting and luscious fish first course, excellent with both long and short pasta!
A simple idea for a cool combination to treat yourself in the upcoming spring evenings: delicious "bruschette" with fish roe and Burrata.
Everything you want to know about Bottarga: what it is, how to cook and how to store this gourmet food product hailing from Southern Italian regions.
Fish roe: love it or hate it. And if you love it, this ingredient will allow you to make exceptional recipes in few minutes!
