Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet. Usually served sliced, grated or sprinkled as a garnish and to enhance flavour with its delicacy taste.
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Bottarga di Muggine is one of the hallmarks of Sardinian food culture. Its history can be traced back to the dawn of civilisation, to the Phoenicians who already 3000 years ago began to salt and dry grey mullet roe.
Ingredienti: uova di cefalo e cefalo atlantico (Mugil cephalus e capurrii in proporzioni variabili). Allergeni: PESCE sale.
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