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Delight your palette with the caviar of the Sardinia

Immerse and indulge your palette with Bottarga – the caviar of Sardinia!

If you are looking to experience the very best of traditional Sardinian fine dining, you can do no better than the salty simplicity of the Bottarga, a much sought-after dried fish roe.

This is not just any Bottarga; this precious delicacy comes from the loins of the Grey mullet (family of Mugilidae) which makes an epic journey for your epicurean experience!

My father who always enjoyed fishing in spare time shared this story with me:

Grey Mullet undertakes a long journey to get to the waters of Sardinia. It starts lake Skadar in Montenegro, and via river enters the Adriatic sea. The grey mullet then circumnavigates the Italian coast, and finally reaching Sardinia by autumn time where Sardinian fisherman draw out the roe-laden silvery shoals. Using centuries-old traditions the roe is prepared by air drying while packed in sea salt for few weeks, then vacuum packed and refrigerated to lock in the freshness for your plate.

This Sicilian delicacy becomes a rarefied treat for Sanzio diners.

Authentic Sicilian Bottarga is sought and served with love on the tables of Sanzio as we pay homage to the flavours and traditions of our southern Italian culinary roots.

 

It is a pleasure to source and work with only the finest Bottarga, and share with you its unique flavour and versatility in a variety of dishes. Whether sampled simply sliced and drizzled with pungent olive oil on fresh bread or used shredded with fresh scallops to enliven a fresh pasta dish or risotto, you will be delighted by the distinctive flavour of this ‘Sardinian gold’.

We are delighted to share with you our best tips to cook Bottarga fish with pasta or risotto:

Cook pasta al dente. For best results use de Cecco pasta tagliatelle and cook for 9 minutes.

• For 4 people use 100g of pasta per person.
• Fry fresh scallops in olive oil. When half cooked add wine, salt, pepper and a touch of fresh chilli.
• Mix the tagliatelle with scallops and add 2 big Spoonful of bottarga per person, mixing all ingredients together.
• This dish is very simple and delicious; the secret lies in the quality of the bottarga! You can create this pasta without scallops – just add a bit more bottarga.

Risotto is also delicious. Cook your rice and make a risotto Bianco.

• Chop and fry onions on olive oil, add Arborio riso and fry for a minute.
• Add little bit of garlic, little bit of white wine or vino Santo, add vegetable stock.
• It is important to keep mixing it and adding little by little water – cook it for approx 20 min.
• Check if rice is al dente, add bit more water, cover it and leave it to rest for few minutes. Add your bottarga before serving.

Visit us to experience the very best of this delicious roe and let us transport you by plate to the heart of SARDINIA!