The poutargue, also called Mediterranean caviar, is made of fish roes and is prepared according to strict traditional methods. The first step consists in removing the egg sacs from the female tuna, taking care not to tear them. The sacs are then cleaned and rolled in salt, before being placed between two planks to drain and flatten them. The last step is the drying, which is done in the open air and in the shade and can last from 3 to 6 days according to the weather. The egg sacs are then cut into small pieces and conserved in olive oil to preserve their taste at its best.

Tasting tip : the poutargue can be served with pasta or used to flavour any kind of sauces. You can also have it as an apetizer, with a drizzle of olive oil and a dash of lemon. The poutargue is also great on a toast. It will bring savour and originality to your kitchen.

Composition : Tuna roe, olive oil, sea salt.

Craftsman : Sangiolaro

Origin : Trapani, Sicile (Italy)

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