Mullet roe

There are many places where botargo is processed, but only in Cabras is there the right balance between climate, techniques, exposure to the mistral.
The humidity typical of the area, in fact, allows the creation of the slight food mold that forms on the surface of the whiskers, allowing the release of unique aromas, which characterize the city environment throughout the period
which runs from June to November.
Our roe in full respect of tradition is processed according to nature by skilled artisanal hands, without the use of forced drying techniques, placing itself in the realm of exclusivity reserved for great chefs and gourmets.

True craftsmanship of Sardinia

Cabras is definitely a place of excellence and History. This area where biodiversity reaches its maximum and where the marsh system represents the favorite habitat for numerous fish species has always been known for the production of botargo, consumed in large quantities first by the Phoenicians and then by the Romans.
The production area unfolds from the ponds of Cabras to the Sinis Peninsula, now a Marine Protected Area characterized by exceptional environmental integrity, capable of donating a raw material of the highest quality.
In particular, our botargo is at the absolute top, obtaining year after year more and more important awards. Among these is the “Sardinia Food Award 2018” for the best botargo in the whole of Sardinia.

One of its main characteristics is that it does not break when grated. A result achieved thanks to the traditional drying process that ensures its correct weight loss. But from Cabras comes more than just botargo. Artisanal processing conducted with traditional methods, combined with smoking with natural fine woods typical of the Sardinian maquis, allow the creation of rare and exquisite fish specialties made from monkfish, mullet and eel, suitable for carpaccio and for the creation of exquisite and unforgettable first courses.

There are many places where botargo is processed, but only in Cabras is there the right balance between climate, techniques, exposure to the mistral.
The humidity typical of the area, in fact, allows the creation of the slight food mold that forms on the surface of the whiskers, allowing the release of unique aromas, which characterize the city environment throughout the period
which runs from June to November.
Our roe in full respect of tradition is processed according to nature by skilled artisanal hands, without the use of forced drying techniques, placing itself in the realm of exclusivity reserved for great chefs and gourmets.

True craftsmanship of Sardinia

Cabras is definitely a place of excellence and History. This area where biodiversity reaches its maximum and where the marsh system represents the favorite habitat for numerous fish species has always been known for the production of botargo, consumed in large quantities first by the Phoenicians and then by the Romans.
The production area unfolds from the ponds of Cabras to the Sinis Peninsula, now a Marine Protected Area characterized by exceptional environmental integrity, capable of donating a raw material of the highest quality.
In particular, our botargo is at the absolute top, obtaining year after year more and more important awards. Among these is the “Sardinia Food Award 2018” for the best botargo in the whole of Sardinia.

One of its main characteristics is that it does not break when grated. A result achieved thanks to the traditional drying process that ensures its correct weight loss. But from Cabras comes more than just botargo. Artisanal processing conducted with traditional methods, combined with smoking with natural fine woods typical of the Sardinian maquis, allow the creation of rare and exquisite fish specialties made from monkfish, mullet and eel, suitable for carpaccio and for the creation of exquisite and unforgettable first courses.