Excluding tax & shipping
Our tuna bottarga from producer Tre Torri in Sicilia is made from the roe (egg) pouch of the Mediterranean Bluefin Tuna, Tonno Rosso.
Bottarga was once known as the “poor man’s caviar,” but that hardly does justice to this Mediterranean delicacy, prized by food lovers from the ancient Egyptian, Phoenician and Roman empires, on up to the present. Based in Erice, Conservificio Tre Torri continues to prepare tuna bottarga with artisanal methods generations old.
These Mediterranean Bluefin Tuna are fished by small local fishermen off Favignana, a tiny island off the northwest coast of Sicilia, and never frozen. The tuna eggs are skillfully extracted, washed, purified, salted and cured into a dry hard slab. They are then sliced into pieces and packaged by hand, allowing you to enjoy the rich flavor of the Mediterranean all year long.