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Featured products
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Sea Urchin and Botargo Cream
Is a marriage of unique flavours and the perfectly successful encounter between the sea urchin and mullet bottarga. An exclusive recipe for an unusual and appetizing preparation. After a careful selection of raw materials, only simple and genuine ingredients are used, all of Mediterranean origin, giving life to a unique paté, decisively tasty to savour on toasts, canapé or to dress any type of dried pasta.
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Mullet Botargo Opera
Uova di cefalo, sale e cera alimentare.
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Tuna Botargo Grated
The tuna botargo made by Stefano Rocca is a refined product of superior quality, with intense aromas of the sea, it awards sensations and a velvety savouriness.
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Specialities BLUEFIN TUNA
BLUEFIN TUNA IN OLIVE OIL
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Tuna Botargo Whole
The tuna botargo made by Stefano Rocca is a refined product of superior quality. Compact and pasty, with intense aromas of the sea, it awards sensations and a velvety savouriness.
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Mullet Botargo Grated
A bottargo of great personality and charachter, it has a good, clean smell of "aged" sea, an intense flavour of sweet, with an evident salty note, but round and balanced with an aftertaste lightly bitter and spicy.
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Specialities Anchovies pickle
ANCHOVIES PICKLE IN OIL
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Mullet Botargo Whole
A bottargo of great personality and charachter, it has a good, clean smell of "aged" sea, an intense flavour of sweet, with an evident salty note, but round and balanced with an aftertaste lightly bitter and spicy.
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Gift Boxes Sant’Antioco 60€
Confezione regalo composta da:
Wicker
Whole mullet bottarga 100 g
Grated mullet bottarga in jar 40 g
Mediterranean tuna pesto with onion and turmeric in jar 220 g
Tuna Fillets in jajr 190g
Typical Sardinian Pasta 500 g
Tuna belly fillets in jar 220 g
Sardinian Myrtle Liqueur 25 cl
Sardegna Vermentino Wine
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Champagne Veuve Cliquot
Champagne Veuve Cliquot 75cl - 12,5°
Recipes

Pizza with bottarga and sea urchin meat
Ingredients
- Pizza
- Tomato
- Mozzarella cheese
- Grated bottarga
- Sea urchin meat
- Basil
Directions
Cook pizza with mozzarella and tomato, leave to cool for few minutes, sprinkle with grated bottarga and basil, then serve..... [ [...]]