The product
Bottarga di Muggine - grated
Grated bottarga produced with imported mullets eggs worked in Cabras
Code:
94019
Country of origin:
Italy - Sardinia
Weight:
40 g
Minimum order:
1 piece
| Description | Eggs of mullets caught in the Altlantic Ocean, salted and dried according to the tradition of Cabras, grated and packed |
|---|---|
| Appearance | Amber coloured, more or less intense depending on the maturation |
| Taste | Sapid, with a strong personality, a salty aroma and almond notes |
| Curiosity | Only smaller, irregular or drier eggs are used to produce grated Bottarga |
| Our selection | Grated version of the whole piece of Bottarga; a ready to use product, versatile and convenient both for shops and restaurants |
| Suggestions | Delicious on spaghetti or as decoration to enhance the flavour of several dishes. Wonderful in salads with julienne cut celery or artichokes, with extra virgin olive oil, salt and pepper |
| Weight | 40 g |
|---|---|
| Packaging | Glass jar |
The producer
Tharros Pesca - Cabras (OR) - Sardinia
Why we chose them
95% of Mullet Bottarga on the market comes from Africa, Australia or Philippines. However, there's still a small production of the authentic Bottarga of
Cabras: five producers, including Pino Spanu, who works the eggs of the mullet caught in the ten ponds around Oristano. Tharros Pesca of Pino
Spanu was founded in Cabras in 2004: a laboratory specializing in the artisanal production of bottarga and smoked fish. We have been there to
meet him this summer and we visited together the Peschiera of S'Ena Arrubia, a pond 10 km south of Oristano. Here the mullets - from which
bottarga is obtained - are fished with a very typical technique from July to September. Pino showed us how to extract the egg bags, which are
washed, put in salt for 4-5 hours then washed again and dried on the gratings for 8-10 days. A totally crafted work that, together with the mild
climate, the local salt used for salting and exposing to the Maestrale make Cabras Bottarga unique
From the same producer
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