It is a product with an intense, distinctive taste, iconic in its own right, largely considered the Mediterranean caviar. We are talking about the grey mullet roe or “Bottarga” spawned by the long standing tradition of the Sardinian cuisine, it is a particular food obtained by curing the dry-salted roe of grey mullet or tuna fish, following precise traditional guidelines. The grey mullet roe, with its amber hue and intense taste, is the most refined.
The “Bottarga”, acclaimed “P.A.T.” Product (Characteristic Food Production), boldly accessed haute cuisine worldwide.
It is produced in the Cabras area, along the central western coast of the island, in one of the richest and most diverse wetlands of the Mediterranean basin, where the humid ecosystem proves ideal for many species like eels and the grey mullet.
Depending on the fish species and the site in which the fish is actually captured, various methods are applied to produce the “bottarga”. However the procedures require the extraction of the roe, its dry-salting, a drying period, the pressing and a final variable curing time, to be assessed depending on the climatic development of the season. The product thus obtained is distributed either ground or packed whole, ready to become the local or the international star of the cuisine.
STARDINIA offers a selection of the best grey mullet roe produced on the island, also making available a limited supply of superior quality exclusive products.