Poutargue, or bottarga in Italian, is a salted and dried pouch of mullet or tuna roe. In Maremma, you'll find it mainly in Orbetello, where the lagoon is ideal for mullet farming. It's an ancient product, with a powerful briny flavor and a granular texture. Don't expect a neutral taste, it's very distinctive. It's often grated over pasta, like spaghetti alla bottarga, or eaten in thin slices with a drizzle of olive oil and a bit of lemon. It's a strong marker of local cuisine, a taste experience that connects you directly to the history and traditions of fishing in Maremma.
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