Grey Mullet Bottarga is a foodstuff obtained by drying the egg sac of mullet. The eggs of the mullet are extracted, salted, pressed and finally dried to obtain the so-called amber-coloured, intensely flavoured roe. Grey mullet bottarga is eaten sliced or grated, to be used mainly on pasta dishes, but also on crostini or seafood starters.

Its flavour is strong, a mixture of sweetness and savouriness, unmistakable. Grey mullet bottarga is the most sought-after, so much so that it has been considered a delicacy on a par with caviar. It is a simple and natural food, with a high protein content, and represents one of the highest expressions of Mediterranean gastronomic excellence.

The origin of the product seems to have been Phoenician, but the term undoubtedly derives from the Arabic battarikh, meaning ‘salted fish eggs’. The Arabs were in fact famous in the Mediterranean area for their refined culinary techniques, which they passed on to other Mediterranean populations.