gastronomia1-bottarga - lestradedelgusto

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Bottarga

Bottarga is a food made from the fish ovary, whose eggs are salted and dried using traditional methods.
It is obtained from the eggs of the mullet, the most classic, or from tuna.
The two products differ both in color and in taste (tuna bottarga has a stronger flavor).
It is often served as an appetizer together with artichokes and a drizzle of oil.
It is usually used as a condiment for pasta, grated as you would with cheese, especially on spaghetti, giving rise to the recipe for spaghetti alla bottarga or paired with clams. It is often sprinkled on seafood pizzas to enhance their flavor and savoriness. Not to be missed is the bottarga festival that takes place every year in Cabras on the last weekend of August.

Bottarga

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