Bottarga from Sardinia is considered the best in the world this dried Mullet Roe, is still salted by hand and checked day after day, until the Mediterranean salty breezes blowing in through our aging cellars do their job – creating one of the tenderest and mildest Bottargas you will ever taste.
Thought to have been introduced by the Phoenicians 3,000 years ago, bottarga (from the Arabic battarikh) is made in several places around the Med, but the variety made in the Cabras lagoon in the west of Sardinia, is regarded by many as the best.
Bottarga from Sardinia is considered the best in the world this dried Mullet Roe, is still salted by hand and checked day after day, until the Mediterranean salty breezes blowing in through our aging cellars do their job – creating one of the tenderest and mildest Bottargas you will ever taste. Thought to have been introduced by the Phoenicians 3,000 years ago, bottarga (from the Arabic battarikh) is made in several places around the Med, but the variety made in the Cabras lagoon in the west of Sardinia, is regarded by many as the best.
All over the world, many indigenous food traditions are disappearing due to the rise of technology and the days-long process and hard labor of making some of these foods. This is the case with Asin Tibuok. Once made by hundreds of families throughout the Albuquerque Bohol region of the Philippines, there are currently only a few “asinderos”–or salt farmers– still willing to put in the long, hot days and back breaking labor to make sure this tradition continues.