Description
A delicacy obtained from the eggs of the grey mullet (cefalo), washed, salted and dried with great skill. A speciality appreciated since ancient times by Arabs, Phoenicians and Carthaginians, Egyptians and Romans, who considered it a precious trading good and a noble gift. We still prepare it following the artisan recipe and we propose it whole or grated, in a wide range of formats. Mullet Bottarga can be used in simple recipes, cut into thin slices, seasoned with extra-virgin olive oil and a drop of lemon, or simply accompanying it with grapes. It is also delicious grated, on pasta dishes or bread croutons with butter.
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