Mullet roe, mullet egg and sea salt. A symbol of the Sardinian table.

From mullets caught with gill nets and analogue nets, a symbol of Sardinian cuisine, the mullet bottarga.

Versatile, unique. As an appetizer, cut and slices together with celery or artichokes topped with a drizzle of extra virgin olive oil. Raw to embellish but above all to embellish seafood first courses. Try it on warm croutons with a veil of butter.