Sardinian Mullet roe - Spanu Giovanni - Sardinian food export

Sardinian Mullet roe created in the workroom of Spanu Giovanni in Cabras

(box 24 x 70 gr) 

Sardinian Mullet roe - Spanu Giovanni - Sardinian products wholesale

The bottarga produced in Cabras is a rare example of refinement of mullet eggs. Formerly primary food and nourishment for the crews of sailors, to date refined dish, comparable to caviar

Sardinian Mullet roe - Spanu Giovanni - Italian food export

The exquisiteness of the Sardinian roe must have been known for several centuries; In fact, from research carried out in the Historical Archive it has noted that in 1803 and in 1804 were a typical product that was offered as a gift to remarkable people. A product made from mullet roe was the ("sa buttariga"), and dried mullet eggs. The preparation of the roe mullet came only when possessed of eggs, that is, from mid July to mid September. They were so precious that were provided to fishermen catch them in the fish that were then sold.

The eggs were removed after making an incision in the belly area and cleaned of any remnants of the veins or blood. Once removed from the salt the roe was washed and compressed between two wooden planks or a weight and when it was well dried, hanging, with the reeds. He could be kept three years but also consumed immediately. The seasoned bottarga is without doubt the most delicious and the most in demand and is distinguished by the color dark brown, while recently a clear amber hue. Great relish for fishermen, in restaurants is presented as a delicious appetizer that can compete with caviar.

Today, strictly following the traditional methods, Spanu Giovanni produce this delicacy, he called the Italian caviar and made possible the spread of this product, which until recently could only be enjoyed in the seaside resorts of Sardinia.