M�rke: Mare Puro

The bottarga is made from the dried, salted and pressed mullet roe. The bottarga must mature for several months.

The bottarga is amber in color and has a typical smell and taste of the sea and salt.

The roe of the female fish is washed, salted with sea salt and then left to mature. The roe is turned daily and from time to time, the salt is exchanged. The roe is further pressed.

The bottarga goes well with tomato slices with a little olive oil or grated over a delicious pasta. It goes well with a fresh salmon carpaccio. It can be grated over an omelet or generally used to refine noodle and rice dishes and side dishes.