Mediterranean caviar


The name of poutargue as it is called in Marseille or boutargue, coming from the Arabic "bitarikha" to designate salted and dried fish eggs, dates more or less from the 16th century, period when the city of Martigues, in the south of France made it its specialty. The fishermen then preferred to eat it, and we understand why, instead of selling it...

This age-old tradition was also known to the Egyptians who practiced it already more than 3000 years ago.




Essential on all the beautiful tables of the south, this luxury product, "Mediterranean caviar" is a concentrate of iodine. The earth/sea mixture goes well without forgetting the bottarga pasta which continues to make the unanimity.

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