Bottarga aus Cabras

Bottarga is a typical product of Sardinian cuisine and enjoys worldwide popularity. The production of Bottarga is an ancient tradition dating back to ancient Greece. The Sardinian town of Cabras is known for its excellent Bottarga quality and is a true Mecca for gourmets.

Sa Buttariga, as Bottarga is called in Sardinian, is made from the roe of the grey mullet (Mugil cephalus). The roe is brined and air-dried. When stored properly in a cool place, Bottarga has a shelf life of about one year.

Bottarga production has been an important economic sector in Cabras for centuries. The town's coastal location provides optimal conditions for fishing and processing fish products. Bottarga production in Cabras has been a handcrafted art passed down through generations.

Bottarga from Cabras is distinguished by its unique quality and intense, spicy flavor. In Italian cuisine, Bottarga is usually grated over pasta or thinly sliced as an appetizer. In France, Bottarga is enjoyed on toast or as an appetizer with olive oil, lemon juice, and pepper.

Many small producers in Cabras work traditionally and sustainably, making each Bottarga from Cabras unique. The production creates jobs and strengthens the local economy.

Overall, Bottarga from Cabras is a treasure from the Sardinian sea that enchants the senses.