The method of preparation for Bottarga Sardegna has remained unchanged over the centuries, where the roe is cleaned, salted, pressed and dried. A joy to the palate on crispy-hot croutons with a trace of butter, or sprinkled and grated over pasta dishes. Highlights: Fish roe from the Mediterranean Sea It has a typical amber/red colour Adds saltiness and fish aroma to your dish Ideal on pasta but also in salads and antipasti Product of Sardinia (Italy)
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