Bottarga from Sardegna is considered the best in the world, while the origins of this preparation go back to the Phoenicians of the Mediterranean 3500 years ago.
Serving suggestions: slice thinly and dress with extra-virgin olive oil, or serve with a few sprigs of rocket and sliced artichokes.
Grated and sprinkled over a piping hot dish of bite-hard spaghetti, dressed with extra-virgin olive oil, flamed in the pan with a clove of garlic.
Ingredients: dried mullet roe, salt. Vacuum packed without colorings or preservatives.