Bottarga di muggine is a signature dish of Italy; we have verified places to eat it in Cagliari. Grey mullet roe salted, pressed and air-dried into a firm amber block, then grated over pasta or sliced thin with oil. Start with where to eat Bottarga di muggine in Cagliari.
Bottarga di muggine · Cagliari
Grey mullet roe salted, pressed and air-dried into a firm amber block, then grated over pasta or sliced thin with oil. Sardinia's oldest export, and a standing fixture on Cagliari tables.
Bottarga is made by lifting the intact roe sac from a grey mullet, salting it, pressing it flat under weights and drying it in air for weeks until it firms into a translucent block. The technique is Phoenician in origin and the lagoons around Cagliari and Cabras have supplied the fish for it since antiquity, which makes bottarga arguably the oldest continuously traded Sardinian food. Mullet bottarga, di muggine, is finer and more expensive than the tuna version. In Cagliari it appears grated over spaghetti with oil and garlic, shaved raw over artichoke or celery, or simply sliced with a little oil as an antipasto.
Where to eat Bottarga di muggine in Cagliari: the editor picks