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Left its own mark on the island s capital. so much so that eating here is like going on the culinary equivalent of an archaeological dig. this is gorgeous. and there s some beautiful fish. letitia has taken me to san benedetto market to some excavating. what s it called? parago. parago? is it like an orata? you can cook it in the oven with potatoes. the fruits of the mediterranean sea are everywhere you look. but for letitia there s one delicacy from far-off shores that trumps all the others. good morning. okay, so this is bottarga which is one of sardinia s most prized, most celebrated, most delicious products. put simply, bottarga is fish roe that s first salted the cured. this method of preservation was invented over 3,000 years ago by the phoenicians. these renowned seafarers brought bottarga here from modern-day ....
Lebanon. but its only when made with the eggs of sardinia s grey mullet that something magical happens. so, bottarga. can we try it? try. caviar of sardinia. i could eat that all day. i agree. it is very buttery. yeah. and super-salty. have you tried the sicilian one which is made from tuna? i have, i prefer this. you prefer this one? you re a fully-fledged sardinian now. you say that the bottarga in sardinia is the best in italy, they ll give you citizenship. there s no question. yeah, it s true, i know, i need it. thank you. after 3,000 years of trade, invasions and conquests, it seems the people of cagliari have a knack for taking the best of what s been brought here and making it their own. to further prove that point, ....
Cured. this method of preservation was invented over 3,000 years ago by the phoenicians. these renowned seafarers brought bottarga here from modern-day lebanon. but its only when made with the eggs of sardinia s grey mullet that something magical happens. so, bottarga. can we try it? try. caviar of sardinia. i could eat that all day. i agree. it is very buttery. yeah. and super-salty. have you tried the sicilian one which is made from tuna? i have, i prefer this. you prefer this one? you re a fully-fledged sardinian now. you say that the bottarga in sardinia is the best in italy, they ll give you citizenship. there s no question. yeah, it s true, i know, i need it. thank you. after 3,000 years of trade, ....
Preserved with such kind of tenacity it s amazing. each wave of settlers has left its own mark on the island s capital. so much so that eating here is like going on the culinary equivalent of an archaeological dig. this is gorgeous. and there s some beautiful fish. letitia has taken me to san benedetto market to some excavating. what s it called? parago. parago? is it like an orata? you can cook it in the oven with potatoes. the fruits of the mediterranean sea are everywhere you look. but for letitia there s one delicacy from far-off shores that trumps all the others. good morning. okay, so this is bottarga which is one of sardinia s most prized, most celebrated, most delicious products. put simply, bottarga is fish roe that s first salted the ....
Larger grains that distinguish this dish from its north african cousin. it s also the tradition of serving it with fish. this scorpion fish that we got this morning. what we re going to do is just we re going to fillet it. it s a beautiful fish isn t it? yeah. this is it. so, there s that. then we will blanch our octopus. there we go. gorgeous. after being toasted to enhance the flavor, the fregola are quickly blanched. so, you re cooking it like pasta. yeah. yeah. just season with a bit of olive oil. often this dish can be hearty fare, but at fradis minoris it becomes something refined. is this the scorpion fish raw? yes, its raw scorpion fish. we re gonna finish it up with with some bottarga. and finally, a rich tomato broth flavored with fragrant local herbs and the shells of the day s catch. let s go. let s go. ....