Grated Sicilian tuna bottarga, 35g

In fact, it is obtained from the drying and subsequent salting of tuna roe. To obtain it, a long and tiring process is needed which starts with the extraction of the tuna roe, their thorough cleaning and subsequent salting.

After pressing and before being marketed, it is aged for at least 90 days, an essential period of time to give the roe its typical amber-gold color and the intense flavor that characterizes it.

Tuna roe has a stronger flavor than amberjack or mullet roe. Used above all to prepare pasta with bottarga but also to flavor croutons for an aperitif with sea flavors; starters and main courses.