Grated Tuna Bottarga

Made from albacore tuna from the Tyrrhenian coast, aged for at least 90 days in Trapani salt – No preservatives or additives.

Mediterranean Gold, already grated: a shower of amber that transforms any dish into haute cuisine.

Grated Tuna Bottarga with Menaica Anchovies

Grated Tuna Bottarga is the jewel of Pisciotta's production: just two ingredients—Mediterranean tuna roe (FAO 37) and artisanal sea salt from the Trapani salt pans—processed using ancient methods, without preservatives or additives. The laboratory sources it from albacore tuna from the Tyrrhenian coast: the tuna are cleaned carefully to avoid breaking the roe, which is then delicately washed and pressed under salt, turning the bottarga at least once a day. Here, the Gold of the Mediterranean ages for at least 90 days before being grated and jarred: ready to enhance fish-based starters and more, vegetables, main courses, pizzas, savory pies, carpaccios, and seafood salads.
 
 
 

The roots of this Bottarga are deep in tradition

Its name comes from afar: from the Arabic buṭārikh, "salted fish eggs," a legacy of the peoples—first the Phoenicians, then the Arabs—who taught the Mediterranean the art of salting and pressing tuna eggs to preserve their treasure. In Sicilian tuna fisheries, bottarga was a ritual within a ritual: when the tuna was processed in the "camperie," the eggs were the most precious prize, salted and pressed under stone weights, patiently turned day after day like fine cheeses. It's no coincidence that they call it the caviar of the Mediterranean: but unlike caviar, bottarga is the product of the sun, salt, and wind of the southern coasts. This jar preserves its exact liturgy: pressure, Trapani salt, and a ninety-day wait.
 
 
 

Choosing Tuna Bottarga means taking care of yourself

Bottarga is among the most concentrated foods in existence: 36g of protein per 100g—more than any meat—with zero carbohydrates and 11g of fat. Coming from the eggs of bluefish, it's extraordinarily rich in omega-3s, as well as fat-soluble vitamins and minerals from the sea. And because it's used sparingly, a few grams at a time, it adds as much flavor as a whole anchovy while adding very few calories to the dish: a teaspoon replaces salt, cheese, and elaborate condiments. Two ingredients, no additives, and a natural aging period of 90 days: the most essential luxury in the Mediterranean pantry.
 
 
 

How to Best Use: Grated Tuna Bottarga

• GOLD ON BLACK – The spectacular dish par excellence: spaghetti creamed with Ink Sauce with Cuttlefish and, off the heat, a generous shower of bottarga: deep black and golden amber, the Mediterranean in two colors.
• TOMATO AND BOTTARGA CARPACCIO – Thinly slice the crunchy Organic Black Marmande Tomato with Organic Mixed Yellow Cherry Tomatoes in half, oil, and a thin layer of bottarga on top: a summer salad that tastes like a cruise.
• THE GOURMET WHITE PIZZA – Knead with the Organic Type 2 Soft Wheat Flour a white pizza with oil and rosemary: when it comes out of the oven, grated bottarga and lemon zest: serve it with a salad of Organic Mixed Red Tomatoes for the signature dinner.

The Producer: Menaica Anchovies

Alici di Menaica is the artisanal workshop of Donatella Marino and Vittorio Rambaldo in Pisciotta, Cilento: a family of fishermen who handcraft local catches—from anchovies to bottarga—transforming them into exquisite delicacies made only with the sea, hands, salt, and time.
 
 
 

Ingredients

Tuna eggs FAO 37, sea salt. Allergens: FISH.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1019 kJ / 243 kcal
• Fat: 11 g, of which saturated fatty acids: 4,2 g
• Carbohydrates: 0 g, of which sugars: 0 g
• Protein: 36 g
• Salt: 2 g

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