I have defined the bluefin tuna roe as the caviar of the Mediterranean since today, it represents a preciuos and sought-after excellence in the culinary field.
It is the result of years of study and a slow refinement process that I personally take care of.
Initially I followed the traditional method. Then after tests and attempts, I modified the production method, paying attention to the variation of microclimates and the characteristics of bluefin tuna.
The preserves history has very distant origins. In fact, since ancient times, man has developed various ways to store food. The bottarga’s production uses one of the oldest methods to obtain a valuable product appreciated by consumers in search of unique flavors.
The word bottarga derives from the Arabic word ‘butarkhah’ which means fish eggs inside its sack.
The market offers different varieties of bottarga obtained from eggs of different fish species, but the most prized is that obtained from bluefin tuna eggs caught in the Mediterranean Sea.