Bottarga handmade in Sardinia - Fabrizio Perra - Sardinian food products

Mullet roe (Bottarga) made by Fabrizio Perra in Oristano, Sardinia

Bottarga handmade in Sardinia - Fabrizio Perra - Sardinian sea food

Bottarga has an intense flavor and bitter aftertaste, almost almond-like. It is particularly appreciated in cooking because it is able to flavor with little calories.

Bottarga handmade in Sardinia - Fabrizio Perra - Buy online the best Sardinian food

The mugil cephalus bottarga often referred to as Sardinian caviar is one of the island's most outstanding products. It is a very old food; there have been testimonies of its use by the Phoenicians, then the Carthaginians and the Romans. The bottarga was until the 1970s an elite food, reserved for the workmen and more known locally, today you will find it easily in the best shops and supermarkets.

Bottarga (Mullet roe) in the form of whole baffles is more valuable, and is made up of intact ovarian sacs, which are extracted, salted and exposed to air for seasoning. The less seasoned "baffles" have a staining that tends to the loaded orange, while with the subsequent seasoning they take on a more and more brining color, compacting and becoming even more tasty.