Traditional Mediterranean flair: salted, dried, pressed fish. Salts and flavors simultaneously, taste is concentrated, yet soft and elegant.
Production of handicrafts: the fish should be unharmed with the egg bag, to salt, to squeeze and to dry.
Serve as an appetizer with soft olive oil, a few drops of lemon and toast. It is also suitable for many salads: thinly cut radishes, fennel, melon, rucola, or tomatoes. Sardinia is liked to match local artichokes. Pasta dishes with bottarga are classically served with linguine.