Bluefin tuna bottarga, 1st choice 800/3000 - La Bottarga di Tonno Group

The bottarga is also called the caviar of the Mediterranean. The tuna Borttarga is prepared according to the method of Mullet Bottarga - except that in this case the roe of tuna is used. The bottarga is divided into different quality levels. The first Choice has a length of about 90cm and has a uniform color. The second Choice is smaller and has an irregular coloration. The third Choice is the smallest and tastes very salty.

The here offered bottarga is 1st Choice and is made from fish caught in the Mediterranean - the bluefin tuna has a light red to pink color.

Being able to recognize the quality of the tuna bottarga is not very easy. We will tell you at this point the different quality levels with different prices and how these are best used for certain dishes that you would like to prepare.

In this case it is the bluefin tuna bottarga from the Mediterranean, which is one of the highest quality fish. Two pieces of advice: never grate this bottarga, but cut with a knife into small pins or discs. Served only with a little olive oil, you get a perfect appetizer. It's excellent with garlic, oil and chili to spaghetti. Test restaurants in Europe buy this bluefin tuna bottarga.

Recommended wine: Franciacorta Satèn

Manufacturer: Mare Puro


The bottarga (fish eggs) is a very fine food, composed by mullet or tuna eggs
This exquisite food, which is taken from dried and salted mullet or tune eggs, is produced only in some areas of our country like Alghero and Stintino in Sardinia, Trapani and Favignana in Sicily and in some cities of Calabria and Tuscany The Bottarga (fish eggs) has a very intense taste, for its production eggs undergo a long process of drying and saltiness, then they're pressed and aged for 90 days at least, a process that make this product unique in the world. The most common way to taste bottarga is the one to grate it on the food like is usually done with cheese or it can be eaten cutting it into very thin slices, seasoning it with a little extra virgin olive oil and pair it with some slices of toasted bread or better in a dish of pasta. Recipe- Cauliflower with Bottarga Ingredients: 1 kg cauliflower; 40 g bottarga; 3 peeled tomatoes, parsley, lemon juice, 1 garlic clove, extra virgin olive oil, black pepper. Preparation: Boil the cauliflower in salted water leaving it "al dente", drain it, cut it in logs and place them in a dish. Prepare the sauce chopping up very thinly the bottarga and put it in a mixer together with lemon juice, garlic, parsley, peeled tomatoes and black pepper. When all the ingredients will be well amalgamated add the extra virgin olive oil very slowly continuing to mix. Arrange the sauce on the cauliflower and serve it.
Articolo - 27/02/2017 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Caponi tagliatelle with bluefin tuna bottarga
Ingredients for 2 people: - 125 g egg Tagliatelle "Caponi" - Organic extra virgin olive oil "Adamo" - Bluefin tuna bottarga "La Bottarga di Tonno Group"
Ricetta - 01/01/2017 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

La Bottarga di Tonno Group: Artisan made high quality tuna products
Founded in 2008, The Bottarga di Tonno Srl, which has headquarters in the town of Custonaci, a small town in the province of Trapani, is characterized by new factories, warehouses, modern cold storage, production facilities and packaging lines leadership; produces/processes and sells products made with traditional techniques: precious roe and a wide range of products, tuna, other fish products in glass jars and tin cans.
Articolo - 20/04/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Tumminia wheat fusilli with puntarelle and tuna bottarga
Ingredients: - 400g Tumminia wheat fusilli "La Fastuchera" - Organic Extra Virgin Olive Oil "Adamo" - 1 clove of red Nubia garlic - 100 g fresh Puntarelle (a type of chicory) - Tuna Bottarga (1st choice) - 1 untreated lemon - Salt from Trapani
Ricetta - 25/02/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Tuna bottarga is the caviar from the mediterranean sea
The tuna bottarga is made with the same methods as the mullet bottarga, but made ​​from the roe of tuna.
Articolo - 30/07/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Mare Puro - La Bottarga di Tonno Group "High quality Bottarga and bluefin tuna"
The company "La Bottarga di Tonno Group Srl" was founded in 2008 and is located in the municipality of Custonaci in the province of Trapani. The company produces high quality bottarga and a wide range of fish products such as tuna in jars and cans.
Articolo - 12/03/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Rigatoni with ricotta and bluefin tuna bottarga
Ingredients for 4 people: - 400g Tumminia wheat rigatoni "La Fastuchera" - 200g ricotta from the red cow "Az. Agricola Frascio" - 30g bluefin bottarga 1st choice "Bottarga di Tonno Group" - Organic extra virgin olive oil "Adamo" - Salt from Trapani "Oro di Sicilia"
Ricetta - 25/02/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Vermicelli (thick spaghetti) with Apulian stracciatella (mozzarella) from Andria and bluefin bottarga
Ingredients for 4 people: - 400 g vermicelli (thick spaghetti) "Gragnano in Corsa" - 250 g Apulian fiordilatte Stracciatella (mozzarella) from Andria "Caseificio Olanda" - 40 g bluefin tuna bottarga, 1st choice "La Bottarga di Tonno Group" - Organic extra virgin olive oil "Adamo" - 15 Sicilian almonds from Castelluzzo
Ricetta - 13/02/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

A recipe by Francesca: beef in in olive oil
Ingredients: - 1kg beef - 20 g of tuna bottarga "La Bottarga di Tonno Group" - 4 cloves of garlic from Nubia - 1/2 liter of Organic extra virgin olive oil "Adamo" - 2 glasses of water - Salt from Trapani - 1 tablespoon bread crumbs - 1 tbsp grated caciocavallo - Chopped parsley
Ricetta - 18/01/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Cavalieri Spaghettoni 52 cm with artichoke cream and tuna bottargo
Ingredients for 4 people: - 400 g Spaghettoni 52 cm "Benedetto Cavalieri" - 2 artichokes - 1 clove of garlic from Nubia - Chopped parsley - 1 glass of milk - 20 Sicilian almonds - tuna bottargo "MAre Puro" - Extra Virgin Olive Oil "Valli Trapanesi" - pepper
Ricetta - 13/01/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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