On Serious Eats: Bottarga, The Ancient Ingredient Everyone Should Try

Serious Eats makes a serious argument for Bottarga in Sho Spaeth’s piece “Bottarga: What It Is, How to Use It, and Whether It’s Worth It”. The answer to that last question? A resounding YES.  While Bottarga is expensive, a little bit goes a long way. Plus, it keeps indefinitely in the fridge. Whether you slice…

Bottarga Oro di Cabras, the Real and Only Thing

You never stop learning! And we always say that the best answer is: I don’t know. This is what I replied to our friend Sara Jenkins, when she asked me whether it is true that some bottarga sold in America is made in Sardegna from mullets fished in Florida. So, I asked the expert, our…

Spaghetti with Bottarga, OUR Favorite Dish

Pasta with Bottarga is one of my favorite dishes. I prepare it all the time, especially when we have guests. In fact, it is very easy to make (if you do it the night before, it’s even better!), it is very good for you (you only use raw ingredients), it has a wonderful story and…

Oro di Cabras, the Mullet Bottarga the Romans Would Choose!

The name Bottarga comes from the Arabic “Bottarikh” which means salted fish eggs. In fact, it is a product of ancient origins. The Mullet bottarga fished in the ponds of Cabras, in Sardegna, was loved by the Phoenicians and particularly the Romans, who used it in large quantities. Gustiamo’s Mullet Bottarga comes from the same…

Gustiamo’s Pasta with Bottarga

Pasta con Bottarga is a very easy dish to make and it is very good for you since the ingredients, other than the pasta, are raw. We are often asked how we make Pasta with Bottarga. We, the experts! This is Gustiamo‘s official recipe. The condiment: in a bowl, in order of importance: bottarga finely…