A delicacy obtained from the eggs of the grey mullet (cefalo), washed, salted and dried with great skill. A speciality appreciated since ancient times by Arabs, Phoenicians and Carthaginians, Egyptians and Romans, who considered it a precious trading good and a noble gift.
Mullet Bottarga can be used in simple recipes, cut into thin slices, seasoned with extra-virgin olive oil and a drop of lemon, or simply accompanying it with grapes. It is also delicious grated, on pasta dishes or bread croutons with butter.