Sicilian tuna bottarga is bold! It is a rare delicacy with a powerful umami flavor, and pairs well with robust, spicy southern Italian olive oils. Tuna bottarga has a stronger taste of fish than mullet bottarga. Grated bottarga can be used straight from the jar to make a classic spaghetti con bottarga with olive oil. Or use it to add rich, salty, umami flavor to any other pasta dish, bitter greens, mashed potatoes, risotto, scrambled eggs, pizza, artichokes, or fresh vegetables - wherever you’d like to liven things up with the fresh taste of the sea!
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.
Read more about Tre Torri from Sicily