TRADITIONAL TUNA BOTTARGA WITH OLIVE OIL: DELICIOUS TUNA ROE TO TASTE TO SOAK UP ALL ITS CHARACTERISTIC AROMA

Ingredients: Tuna roe (thunnus albacares), olive oil, salt

Uses: to prepare pasta with bottarga but also to flavor croutons for an aperitif with sea flavors; appetizers and main courses.

Are you looking for a PAT product?

PAT stands for Traditional Agri-Food Product. It is a trademark used exclusively in Italy to distinguish traditional and niche products, with such a reduced diffusion that it does not contribute to the assignment of protected denominations such as PDO and PGI. The aim of the brand is to enhance the local specialties obtained with traditional processing, preservation and maturing methods.

The bottarga or tuna roe is a PAT product: it has a color ranging from light pink to dark pink. The consistency is compact and the color uniform. The egg is taken during the evisceration phase of the tuna and is hollow inside; This allows you to enter a saturated solution of water and salt that is renewed cyclically. When the brine comes out clean, the product will be salted and subjected to pressure and a hole will be made through which a drainage phase of about a month and a half will be carried out. At the end of the salting period the product is washed and tied to dry vertically.

Average nutritional value per 100g of product:

V.Energetic: 1215kj/291kcal

Total carbohydrates: 0 gr

of which Sugars: 0 gr

Sos. fat tot: 17.3 gr

of which saturated: 1.14 gr

Protein: 32.8 gr

Fiber: 2.1 gr

salt: 2.13 gr