Bottarga: caviar made in Italy

Bottarga is nothing more than the dried and naturally processed eggs of tuna fish and mullet. It is an exceptionally delicious product, rich in proteins, typical of Sardinia, Sicily and of the southern area of Maremma, near Orbetello. As it often happens with Italian delicacies, its origins lie deep in ancient history. Even though the name itself, “bottarga,” comes from the Arabicbatarikh” (used to indicate salted fish eggs),  it was probably the Phoenicians who made it known in the Mediterranean 

Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna

Sicily produces red tuna bottarga and yellow fin tuna bottarga. Favignana red tuna is the most exquisite, flavorsome variety and can weight over 100 kg. Thanks to its deliciousness, it is included in the list of Sicily’s traditional food and agriculture products.  

Spaghetti with Bottarga, a quick and tasty dish for any time of the year

However yellow fin tuna, of lower quality and weight, is used much more.  

Risotto with bottarga

Sardinia is specialized in the production of mullet bottarga, the most famous variety coming from the Stagno Cabras area, a place known for its biodiversity 

Spaghetti with Bottarga, a quick and tasty dish for any time of the year

The eggs are washed, salted and stirred every day, then pressed and let mature.  

Bottarga can be grated on spaghetti, just as one does with parmigiano, or thinly sliced and served on crostini, with a drop of olive oil

 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Third Annual Week of Italian Cuisine in San Francisco

San Francisco welcomes Puglia’s culinary traditions and one of its best representatives, Chef Cicorella, during the Third Annual Week of Italian...

Castagnaccio: a traditional Autumn Tuscan treat

With rain forecast for the next few days, and as 1st November is a public holiday here in Italy, why not spend some time in the kitchen making a...

A sweet Italian tradition: cotognata

Cotognata is a sweet jelly made from quince and commonly known in English as quince paste. In Spain it is called membrillo. The quince is a special...

Superstar chef Massimo Bottura: knowing the past to shape the future of Italian cuisine

A slice of cod placed on julienne-sliced vegetables, served in a squid ink broth and topped with a sprinkling of powdered seaweed and sea urchins...

Impress the guests: timballo di riso con melanzane

Aompany coming? Impress your guests with a spectacular timballo di riso, a Sicilian dish named after the mold in which it is typically made. The...

Weekly in Italian

Recent Issues