Description

The botargo is obtained through the traditional processing of salted mullet eggs, dried and seasoned with natural ventilation. Without colouring agents or preservatives, it is subjected to strict quality controls to guarantee its freshness and authenticity. This Sardinian specialty has a savoury, dry almond flavour, with a long lasting sea aroma on the palate. Sprinkle it on sheep’s ricotta cheese, thinly sliced fresh artichokes dressed with extra virgin olive oil and lemon juice, or on a plate of spaghetti sautéed in a pan with a drizzle of olive oil and a clove of garlic, and you will feel as if you were travelling through the enchanting landscapes of Sardinia and the scent of its sea.