Mullet roe - Tharros Pesca - Sardinian sea food

Sardinian bottarga (Karasumi) exclusively made in the traditional way by Sardinian artisans. We assure the best quality in our online sales site, with the most competitive prices.

Mullet roe - Tharros Pesca - Sardinian food

History and techincal feautures:

From a generational experience comes Pino Spanu passion for this wonderful food. It is true that there are many places where you work bottarga, but we are its mild climate, the unique Sardinian salt, exposure to the Mistral surface of the small town of Cabras; Whereas, moreover, Oristano is one of the most humid areas of Sardinia and the Mediterranean.

For many it could be a bad thing, but, on the contrary, the slight musty food that forms on the surface of the hams thanks to moisture, allows hams to give off the same unique fragrances that you can easily hear if you find yourself walking for the streets of Cabras months of quiet ranging from June to November.

The raw material source, the ideal climatic environment, and why not, our experienced craftsmen make our bottarga a unique product all over the world (including Asia) envies. A product of the incredible history, with origins lost in the mists of time.

Derived from the washed mullet roe, salted, seasoned and pressed, this specialty is one of the tastiest toppings of Sardinian gastronomy. We find it in the spaghetti as well as prepared all over the Island, and in the rice cooked in many dell'Oristanese countries. But the famous Sardinian caviar can also be enjoyed as an appetizer, in slices, accompanied by artichokes or celery, thinly sliced and seasoned well by the excellent olive oil produced in the region.

Mullet roe - Tharros Pesca - Buy online Sardinian food

The pairings:

Taste the bottarga of Cabras with a dash of extra virgin olive oil of Seneghe and a few slices of Sardinian thorny artichoke

Wine pairing: compulsorily the ideal companion of the mullet roe is Vernaccia di Oristano, but does not mind even a Vermentino di Gallura of strong gradation