MULLET ROE BOTTARGA DELFINO BATTISTA: INGREDIENTS
Mullet roe (Mugil Cephalus), salt.
MULLET ROE BOTTARGA DELFINO BATTISTA: NUTRITIONAL VALUES
Average quantity for 100 g:
- Energy: 347 kcal (1453 kj)
- Fat: 22,4 g
- of which saturates: 8 g
- Carbohydrate: 0 g
- of which sugars: 0 g
- Protein: 36,4 g
- Salt: 1930 mg
The information on the label of the product may vary for reasons beyond our control. Therefore, there may be discrepancies between the information on the website and that on the product delivered. Please always check the information on the product before consumption or use.
MULLET ROE BOTTARGA DELFINO BATTISTA: HOW TO USE IT
The most traditional pairing for mullet roe bottarga are pasta-based first courses, especially using long pasta shapes such as spaghetti. Try it also on bread and butter for a special appetizer.
WHY GUSTOROTONDO LOVES DELFINO BATTISTA
Gustorotondo selected Delfino Battista for the authentic flavours and for the attention the company dedicates to the ingredients and to the production processes.
DELFINO BATTISTA: TRUE FLAVOURS FROM THE AMALFI COAST
Just after the Second World War Pasquale Battista opened a small food laboratory where he worked with passion and pride, mainly producing preserved anchovies.
During the 1990s Pasquale Battista’s sons took over the the activity, and they are now carrying on the tradition of preserving anchovies thanks the expertise and teaching of their father.
Delfino Battista processes the ingredients with care and patience, and some parts of the process, as packaging, are done by hand.
All Delfino Battista’s products are chemical and additive free, keeping intact quality and flavours.
The highly-selected ingredients and the careful workmanship guarantee genuine products, suitable for a healthy and balanced diet.
Delfino Battista’s story is deeply rooted in a delightful, small fishing village of the Costiera Amalfitana, Cetara.
In Ancient times, many Mediterranean places were called Taricheiai (in Greek) or Cetaria (in Latin). The name derives from the fact that in those places there were places for the processing of fishes: cetariae were basins which were used in the production of fish sauces or other salted fish products.
In the Middle Ages nearly all the Roman processing places became tuna-fishing plants and the production of garnishes and dressings became much less popular. In Cetara, Delfino Battista still carries on the tradition of fish processing and producing gourmet delicacies.