- Tuna and Mullet bottarga
are products born as the “poor’s caviar”, but through the centuries have become true fine specialties.
The processing is still bonded to passage that need hand made processes, with the difference that, as it is bigger, the Tuna bottarga
requires a double pressing, in order to guarantee the total drying paired with the salting.
Both the products have the same use, but different flavors: the mullet less accentuated and more delicate, while the Tuna
more emphasized towards sapidity
and sea taste.
In order to comprehend better the peculiarities, the best method is certainly to try them both in a pasta, on a toasted bread
or why not, on a pizza.