The method of preparation for Bottarga Sardegna has remained unchanged over the centuries, where the roe is cleaned, salted, pressed and dried. A joy to the palate on crispy-hot croutons with a trace of butter, or sprinkled and grated over pasta dishes.
- Fish roe from the Mediterranean Sea
- It has a typical amber/red colour
- Adds saltiness and fish aroma to your dish
- Ideal on pasta but also in salads and antipasti
- Product of Sardinia (Italy)