Description
The bottarga is a food consisting of the ovary of the fish, whose eggs are salted and dried with traditional procedures. It is obtained from tuna eggs and is a real delicacy with a strong flavor.
Bottarga of Mediterranean Red Tuna (200gr, 700gr, 2kg)
The bottarga is a food consisting of the ovary of the fish, whose eggs are salted and dried with traditional procedures. It is obtained from tuna eggs and is a real delicacy with a strong flavor.
Formato XXX
Tonnara
Bottarga of Mediterranean Red Tuna (200gr, 700gr, 2kg)
Ingredients
Tuna roe
Salt
Sangiolaro Vecchia Tonnara
With Sangiolaro Selezione Vecchia Tonnara, 100% Italian, we offer products derived exclusively from the processing of the precious Mediterranean Red Tuna, from which all the most typical tuna products are obtained.The finest tuna
The Mediterranean Bluefin Tuna is fished throughout the year, but the one we process is caught only between the end of May and the first half of June. Called outward tuna, because it is fished during its journey to the breeding grounds, it is in this period that the bluefin tuna releases its best qualities and is characterized by particularly nutritious and tasty meats.For our production we select the largest fish: having reached full maturity, they express both their nutritional and sensorial qualities to the maximum.
The finest tuna
The Mediterranean Bluefin Tuna is fished throughout the year, but the one we process is caught only between the end of May and the first half of June. Called outward tuna, because it is fished during its journey to the breeding grounds, it is in this period that the bluefin tuna releases its best qualities and is characterized by particularly nutritious and tasty meats.For our production we select the largest fish: having reached full maturity, they express both their nutritional and sensorial qualities to the maximum.
Bottarga Red Tuna on the table
For this very ancient product, of Phoenician origin, the uses in the kitchen can be unlimited. In our Mediterranean tradition, which began in Arabia and then landed in Sicily and the coasts overlooking the Mediterranean, it is typical to cut it into slices seasoned with a drizzle of oil or typically grate it as a cheese on pasta. But its strong and unmistakable taste enriches every type of preparation: grated on piles of pureed ricotta, on croutons as an appetizer, in flakes on green bean and potato salads, in slices with stewed seasonal vegetables or even with raw artichokes and a drizzle of EVO oil. Another preparation that fully highlights the unique flavor of this preserve is bottarga butter which can then be used simply on bread or fresh celery stalks.Ti potrebbe interessare anche
Operazione/progetto co-finanziato/finanziato dal POR FESR Toscana 2014-2020
azione 3.1.1 a3 “Aiuti finalizzati al contrasto dell’emergenza epidemiologica COVID-19” Fondo investimenti Toscana –
aiuti agli investimenti. Potenziamento magazzino e realizzazione nuovo impianto dedicato.
Discover our brands
