Grated Mullet Roe Bottarga - Giovanni Spanu
From the heart of Sardinia, in the evocative setting of the Cabras Lagoon, an ancient craft is transformed into an authentic gastronomic excellence. Giovanni Spanu's Grated Mullet Roe Bottarga is not simply a seasoning, but a true expression of artisanal tradition rooted in a thousand-year-old history. Since 1956, the Spanu family has made its passion for seafood products its mission, carrying forward with dedication a heritage of knowledge that today takes shape in a superior-quality bottarga, rightly known as the "caviar of the Mediterranean".
Production begins with the meticulous selection of mullet roe (Mugil cephalus), fish that inhabit the brackish waters of the lagoon, a unique and protected environment that gives the raw material its unmistakable flavour. Each roe sac is delicately extracted, carefully cleaned and dry-salted using exclusively sea salt. This essential step, crucial for preservation and flavour development, is followed by artisanal pressing that shapes the bottarga into its traditional forms, known as "baffe", and by a slow and patient natural drying process in environments with controlled temperature and humidity. This stage, which lasts several weeks, gives the bottarga its characteristic amber colour and its intense, captivating aroma of the sea, without artificial preservatives.
Grated Mullet Roe Bottarga is the final result of this process. Once the baffe have reached the optimum degree of dryness, they are ground into a fine, golden powder, ready to use. This practical and versatile format allows the full intense and savoury flavour of the product to be released with a simple sprinkling.
The history of bottarga dates back to Phoenician and Byzantine times, when this preservation method became a valuable technique used by sailors. Today, while maintaining its connection to the past, it has become a refined ingredient appreciated by connoisseurs and chefs around the world.
Spanu Bottarga is perfect for enhancing the flavours of pasta dishes, adding unique depth and character. It is ideal for seasoning a simple pasta dish or enriching seafood dishes and salads. Its distinctive yet never overpowering flavour pairs beautifully with tomato or artichokes, or can simply be sprinkled over seafood dishes at the end of cooking, enhancing every culinary creation. A touch of Sardinian tradition that brings the history and aroma of the sea directly to the table.
