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there's a story that goes when god created the world, he took all the leftover bits and wanted to make something beautiful with them. so he made sardinia. and there's something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. >> you also caught lobster? >> yes. >> and food. >> wow. >> put together, you get a region with a ferocious independent streak. >> women have the power here. >> cheers. >> a little bit italian and a little bit something else entirely. >> ...

>> there's a story that goes when god created the world, he took all the left over bits and wanted to make something beautiful with them. so he made sardinia. and there's something to that. sardinia is really an island of bits and pieces in the best possible way. each local community is like an island of its own with widely varying geography, languages. >> you also caught lobster? >> yes. >> and food. >> wow. >> put together, you get a region with a ferocious independent streak. >> women have the power here. >> cheers. >> a little bit italian and a little bit something else entirely....

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 trad...

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...