Bottarga is fish ovary, salted and left to dry with traditional methods. Classic Sardinian bottarga, comes from mullet or tuna’s eggs.The two differ in colour and taste (the one obtained from tuna is sharper). Served as appetiser, paired with artichokes and extra virgin olive oil or grated like cheese to season pasta (spaghetti alla bottarga) and paired with clams. Is often sprinkled over seafood pizzas, to enhance flavours and sapidity.
Don't miss the Bottarga Festival that takes place every year in Cabras the last weekend of August.