Grated Tuna Bottarga
It is obtained, in fact, from the drying and subsequent salting of tuna eggs. To obtain it, a long and tiring process is needed that begins with the extraction of the tuna eggs, their thorough cleaning and subsequent salting. After pressing and before marketing, it is aged for at least 90 days, a period of time essential to give the bottarga its typical gold-amber color and the intense flavor that characterizes it.
Tuna bottarga has a stronger flavor than amberjack or mullet bottarga. Used mainly to prepare pasta with bottarga but also to flavor crostini for an aperitif with seafood flavors; appetizers and second courses.
Linked to the sea for over a century, Campisi Conserve produces and transforms a wide range of fish products. Thanks to the use of ancient Arab techniques, perfected over time, and to the seasoning in an ideal climate, the Campisi family proudly preserves almost extinct methods in the processing of tuna.