Presented by Casa Bottarga

The Mediterranean Bottarga Guide

A Mediterranean delicacy of salted, pressed and dried roe. Rich umami, golden amber, a lingering taste of the sea.

A whole cured bottarga lobe on linen beside a plate of thin bottarga slices, a lemon half and a carafe of olive oil

What is bottarga?

Bottarga is a Mediterranean delicacy made from fish roe that is salted, pressed and dried to develop a rich, savoury flavour. Firm enough to slice or grate, it brings a distinctive taste of the sea and a lingering umami finish. A few delicate shavings or a light grating are all it takes to transform a simple plate of pasta, warm eggs or buttered toast.

Explore our bottarga guide →

A Mediterranean tradition

Born from the coastal craft of preserving fish roe with salt and time, bottarga grew from a practical staple into a prized Mediterranean delicacy. From Italy and Greece to Turkey’s Aegean shores, it connects local traditions with a shared appreciation for simple ingredients and deep flavour. Casa Bottarga invites you to bring this heritage to your own table.

Discover the story of bottarga →

Selected Recipes

A piped curl of pale herb butter on a dark slate board beside toasted bread and thin slices of cured meat

Bottarga Butter

A compound butter of grated bottarga, lemon zest and parsley, made in five minutes and useful for a fortnight.

10 minutes plus 1 hour chilling · Casa Bottarga Umami

Scrambled eggs on a pale plate finished with grated amber bottarga and chives

Scrambled Eggs with Grated Bottarga

Slow scrambled eggs finished with grated bottarga and chives: the easiest way to taste what it does.

10 minutes · Casa Bottarga Umami

A deep white bowl of spaghetti tossed with greens and herbs, photographed on a dark restaurant table

Spaghetti with Bottarga, Lemon and Olive Oil

A twenty-minute plate of spaghetti finished off the heat with grated bottarga, lemon and good olive oil.

17 minutes · Casa Bottarga Umami

All recipes →

Three ways to experience it

Whole, smaller format

A single small lobe, usually vacuum-packed. The most forgiving way to start: slice it thinly for the table or grate what you need.

View Piccolo →

Large waxed whole bottarga

A larger selected lobe protected in wax. It cuts cleanly for presentation and suits a household that will use it regularly.

View Riserva →

Grated bottarga

Already grated and jarred. The quickest route to a finished plate: a spoonful over pasta, eggs or warm vegetables.

View Umami →

How to eat bottarga →

On Turkey’s Aegean and Mediterranean shores, kefal havyarı has long been prized for its deep amber colour and lingering taste of the sea.

It begins with grey mullet roe, which is salted, pressed and slowly dried until its flavour becomes rich and concentrated. Casa Bottarga specialises in this coastal delicacy. Our collection ranges from Piccolo, a small whole bottarga, to Riserva, a larger piece protected in wax, and Umami, our finely grated bottarga. Each offers a different way to discover a Mediterranean tradition, and all three can be ordered directly from Casa Bottarga.

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Join the table

Recipes, serving notes and first access from the Mediterranean table.

Chefs and restaurants

Chefs, hotels, yacht provisioners, delicatessens and distributors can request formats, professional guidance and samples through a single enquiry.

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