bottarga

Bottarga is one of the hidden gems that very few know about or know how to use it. It has been always choice for the royalty as one of the common stories that it was Cleopatras favorite food and probably she was the link between south Mediterranean and north and how it spread. Uses of Bottarga are unlimited and varies from a person to another, if you are simple and morning person then few Bottarga slices on toast with butter will be very nice, if you want a little more from life you can add whatever you want from boiled eggs, arugula, baby rocket, sprouts, onions, whatever you please. It can go well with your lunch or dinner and the options are seriously unlimited. One of the healthiest appetizers ever just few slices and sprinkle of olive oil and voila. Bottarga been always companion for long nights and drinks. All our bottarga selection has been wisely selected and each one has a different taste and experience.

Seafood Dipping Sauces can be used as condiments for seafood platters, various meat and vegetable toppings, marinades, or mixed with mayonnaise for Seafood Tartar Sauce.

Bottarga is a salt-cured fish roe derived mainly from the egg pouches of grey mullet and tuna fish. Bottarga is a kind of fish that originated in Italy

Connoisseurs adore Caviar, yet many foodies shudder at the thought of eating it. While it's understandable to be turned off by the concept - after all, it is fish eggs.

Many people are unfamiliar with the term "bottarga," yet this unusual ingredient may be found in a variety of Italian, Spanish, Arabic, Portuguese, and Greek dishes.

Bottarga is an Italian delicacy of fish roe that looks like a sausage and is eaten sliced or grated. There are several different types of bottarga foods based on the fish it is made from.

Sardinia the home of traditional Bottarga

100s of suggestions to use Bottarga