La boutargue, caviar de Méditerranée

La boutargue, caviar de Méditerranée
 

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.


Leave a comment

Please note, comments must be approved before they are published


Forget about macchiato and cappuccino. Discover the place where direct, capucin and green tea are kings.

Bottarga, the must-have of the beautiful Mediterranean tables. We eat it in salad, on Mediterranean flavored pasta or in slice with just small zest of lemon.
How do you like it?

This year, we want Farniente. We want to fall into this Mediterranean stillness, hang out in the sun and dream, think, even get bored, enjoy. Taking life slowly, piano piano.