Bottarga

Bottarga, also known as poutargue or bottarga, is part of the Mediterranean culinary heritage (Italy, Sardinia, Corsica). It is made from salted and dried mullet roe which is then coated in wax to stop maturation, giving it a unique texture and a very intense iodised flavour. This luxury product is frequently used by Michelin-starred chefs.

Naturally gluten-free, bottarga is not only delicious but also known for its health benefits, such as helping regulate cholesterol and supporting cardiovascular health.

How to eat bottarga?

It can be enjoyed simply as an aperitif, sliced with a drizzle of olive oil, on buttered bread, blinis with cream, or as a finishing touch on dishes such as risotto, pizza, baked eggs, or burrata.