Bottarga is a typical Italian specialty produced in Sardegna. It is the salted, dried, and pressed eggs of the flathead gray mullet fish.Its history may have dated back to when the Arabs introduced various new products to Sardinia during their conquering voyages. Since then, the Bottarga has increasingly gained both gastronomical and commercial interest by the local people and by tourists. Its humble beginnings stemmed from the idea that no part of the fish should ever be wasted. Today, it is a highly sought after ingredient of delicate and distinguished taste.

Recommended Use: In Italy, the classic preparation for bottarga involves tossing it with delicate strands of pasta and olive oil. But it makes a fine appetizer with crostini and butter. It also pairs beautifully with the flavors of tomato, celery, parsley and citrus fruit.