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Food and Wine

BOTTARGA DI ORBETELLO

The gold of the lagoon

The skillful fish technique probably introduced by the Spaniards, now has a long tradition in Orbetello. The delicious "bottarga", called "gold of the lagoon", has an intense flavor and is produced in these lands from time immemorial.

You get from eggs of mullet female, put in salt for a few hours and then made to dry. After about 10 days the Orbetello bottarga is ready for packing. It is excellent eaten into very thin slices and drizzled with a veil of olive oil and a few drops of lemon. All it takes is, instead, a grated to turn a simple plate of pasta in a span with a strong personality. Ideal pairing with white Ansonica, Trebbiano and Vermentino.

Since 2004 the Orbetello bottarga is a product of Presidio Slow Food  of the Slow Food Foundation, which protects endangered and small-scale quality products manufactured according to traditional methods. A symbol of an ethical principle spokesperson and an unwavering commitment to represent in the world the proper integration of fisheries and responsible breeding, sale and preparation in respect of the genuineness of the product.

 

Credits [Wikimedia.org]

albero detail
from the same territory