190 gr - Bottarga der Meerbarbe, verarbeitet in Cabras von den Handwerkern der Genossenschaften Pontis, Cabras

Bottarga, that is salted and dried mullet roe, once reserved for the barons of the ponds and fishermen of the fish ponds, is now part of the category of niche products. The bottarga derives from an artisanal processing, each fisherman keeps his recipe, but all include the following processing phases: the freshly caught fish is in fact deprived of the bag containing the eggs, which will then be salted, subjected to pressing and, subsequently, seasoned. Such processing requires a sufficiently strong casing to resist the rubbing of the salt and the pressing operation; for this reason, although it would be possible to use egg sacs from other fish as well, mullet is chosen. Consumed in small pieces or slices, rigorously seasoned with excellent olive oil or, ground, sprinkled on a plate of spaghetti or on a bed of sliced ​​artichokes or celery, it is always a delicacy appreciated by fine palates. The amber color, more or less dark, and the strong taste of the baffe, containing millions of salted, pressed and dried eggs, go well with a glass of Vernaccia wine whose aromas further enhance the ancient flavor of a product of the wetlands of the Sinis. Surely among the fish products of the ponds of Oristano, the bottarga is the one that has a long history and equally long fame for the goodness of the raw material, the mullet or mullet from the Ponds of Cabras, and for the processing skills by the workers. of the fish ponds. The most ancient historical information, relating to the preparation and marketing of bottarga, dates back to February 1386 and refers to the capture of a ship that left the port of Provenance: Oristano with a load of bottarga and salted eels.