Check it out: Bottarga Dell'Isola is featured in The Financial Times' "How to Spend It" today!

Christina Ohly Evans of The Reconnoisseur writes, "I’ve been using this new pantry staple on everything from risotto to sea bass to my morning egg-white omelette."

Times food writer Florence Fabricant highlights Bottarga Dell'Isola's unique origin story in this article for "Front Burner": 

Cured Roe From Gray Mullet Caught in the Gulf of Mexico

Italian chef and author of Preserving Italy Domenica Marchetti used our grated bottarga in a traditional spaghetti dinner:

The Food & Wine editors call Bottarga Dell'Isola "Our New Umami Obsession" and recommend it grated over scrambled eggs on toast. 

A perfect breakfast, lunch, or midnight snack: "Anything that likes salt loves bottarga."

T

http://joythebaker.com/2014/05/lemon-and-asparagus-pasta-with-pistachios-and-mozzarella/