Seafood delicatessen is pure expression of delicatessen and of butchery applied to fish products, the company boasts a long history of well over thirty years of processing and maturing of the best caught of the Mediterranean with handed down recipes that date back to the end of the 19th century handed down from father to son, accurate processing by expert hands, manual salting with Sale di Volterra and long seasoning this is how these delicacies are born and this is how the Mullet roe
there Mullet roe is made up of ovarian sac of the fish, whose eggs are salted and dried with traditional procedures. We obtain it by removing the entire ovarian sac. The origin of roe always even going back to the Phoenician era more than 3000 years ago. To make this product in addition to the craftsmanship we use exclusively natural methods. The rest is done by nature with the sea breeze and the Mediterranean sun. Then it matured. In this phase it takes on the organoleptic characteristics and the characteristic colour.
The its perfume is rich and intense: you hear the call of the sea and hints of citrus on the palate is velvety. Appreciated by chef for its versatility in dishes and for those who want to experiment with recipes with hints of flavour.
For its intense taste of sea enriches appetizers and gourmet salads, the inevitable Spaghetti Alla Bottarga and fish main courses. It is eaten by cutting it into thin slices accompanied by a drizzle of extra virgin olive oil. It can be served on croutons and to flavor salads.
