How to enjoy Maremma bottarga?

The Maremma bottarga is best enjoyed in thin slices, with a drizzle of olive oil and, if you like, a few drops of lemon, on toasted bread. The one fromOrbetello is made with mullet roe: its taste is salty and pronounced, so start with a small amount. No need to add salt. You can also grate it over freshly drained pasta, with olive oil and a bit of garlic; add it off the heat to preserve its aroma.

To taste it on site, ask for the bottarga di cefalo di Orbetello at a fish shop or restaurant, rather than a bottarga from elsewhere. A very thin slice as an antipasto lets you better appreciate its texture; in pasta, it quickly becomes dominant if you use too much. A local dry white, such as a Ansonica, can pair well with it, but it is not essential. Production is linked to mullet fishing, generally in August and September : this does not mean you can only buy it during that period, as the product keeps and is also sold out of season. For storage after opening, follow the package instructions.