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Dried fish roe

A golden powder with the essence of freshwater fish

Freshwater fish roe is an excellent, quite rare, high quality product valued by the finest palates. Called “bottarga” in Italian, it is obtained from salted, dried and ground fish eggs, processed in the artisanal way.

In autumn, the intact ovarian sac is carefully washed, put into a saltwater bath and then dried in a warm place where natural air is recirculated. When the product is perfectly dry, it is ready to be ground into powder and packaged in glass jars.

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Dried trout roe

Rare and highly valued, trout roe is obtained from salted, dried and ground fish eggs, which is produced by hand. A fine ingredient for delicious, rich dishes.

With a savory, decided and persistent fish flavor, trout roe is more delicate than the classic version.

Ready to be served and enjoyed, it is ideal for appetizers and flavorful first course fish dishes.

Try it on buttered crostoni for a delicious appetizer or to flavor soups, boiled rice or boiled or baked fish. Excellent as a tasty condiment for first course fish dishes, like spaghetti and risotto, or even by itself or paired with trout roe.

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Dried arctic char roe

Char roe is an excellent product obtained from salted, dried and ground fish eggs, which is produced by hand. A fine ingredient for delicious, rich dishes.

With a savory, decided and persistent fish flavor, char roe is more delicate than the classic version.

Ready to be served and enjoyed, it is ideal for appetizers and flavorful first course fish dishes.

Try it on a buttered crostoni for a delicious appetizer or to flavor soups, boiled rice or boiled or baked fish. Excellent as a tasty condiment for first course fish dishes, such as spaghetti or risotto, or even by itself or paired with char roe.

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Dried whitefish roe

Whitefish roe is a highly valued, unique and exceptional product. An excellent ingredient obtained from the small eggs of the lavarello whitefish, a wild salmonid fished directly on Lake Garda. They are caught respecting the reproductive cycle of the species.

Its processing takes place artisanally: the eggs are collected, salted, dried and ground. The result is a rare product, a specialty that will enrich any fish dish.

Ready to be served and enjoyed, it is ideal for flavorful first course fish dishes.

Excellent on first course fish dishes, like risotto or pasta, dried whitefish roe fully expresses the flavor of wild fish with its savory, decided and persistent taste. Try it on buttered crostoni or to flavor soups, boiled rice or on boiled or baked fish.

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