Bottarga made from mullet roe, salted and matured according to the tradition of Cabras, in Sardinia. The taste is delicate but savory, with aromas of crystal sea salt and almonds. Pleasant thinly sliced on a crouton and topped with a drizzle of good olive oil; beautiful grated over spaghetti.
INGREDIENTS: Salted Mullet roe FISH eggs. 'Mugil Capurii SPP'
For allergens see ingredients in bold.