Bottarga is a mediteranean specialty made from the salted and air-dried roe of the mediteranean grey mullet. It has a strong, rich, sea flavour not disimilar to fresh urchin roe. Bottarga can be shaved thin as a garnish for dishes such as kingfish carpaccio or a cannelini bean salad, or grated directly onto fresh pasta for linguine con bottarga.  It has a great affinity with fruity olive oil which mellows the stronger salty flavour that is characteristic of good bottarga.  Always elegant and, when cooked with passion, becomes quite addictive.

The grated Bottarga di Muggine is superb sprinkled over pasta and lightly dressed with lemon infused extra virgin olive oil with a few ligurian olives.