GREY MULLET BOTTARGA
History
A Taste with… History. Avgotaraho has been considered a delicacy since the era of the Pharaohs and it was an important element in the Ancient Greek diet. Its value was also known in Byzantine times, while nowadays it occupies a prominent place among gourmet products.
What is this?
A delicacy of cured Grey Mullet Roe. Natural without preservatives, with high nutritional value and a pleasant long-lasting aftertaste
What makes Trikalinos Bottarga so special?
- Produced exclusively from Grey Mullet Roe, recognized as the best roe for Avgotaraho production.
- Standardized production techniques properly balance the salting and drying processes to deliver higher moisture and lower sodium in the final product.
- It is coated by natural bee’s wax, which sufficiently preserves the product and its delicate taste during its shelf life, despite the low sodium content.
Why is it good for health?
It constitutes a rich source of omega-3 fatty acids, which reinforce body health by acting positively on the cardiovascular system and by strengthening the immune system.
(JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY: Chemical Composition of Greek Avgotaraho Harokopio University)
Enjoy
“Tasting a single slice, will cause a velvety explosion of fruits and the sea in your mouth-combined with a spicy whiff- that will reach the utmost parts of your brain.
…a long lasting sensation…”
SIMOS GEORGOPOULOS, Journalist
Slices alone on a plate will offer you an unforgettable pure experience, which will be slightly enhanced and more satiating when served with freshly baked bread or warm blinis. On the other hand it will obviously upgrade its taste in green salads as well as on pasta, accompanied by parsley galore. Finally for the most daring, two slices on top of a readymade foie gras may open the gates of a new gastronomic nirvana.
Serving tips
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 |
 |
| 1. Cut a big piece of Avgotaraho |
2. Remove wax | 3. Slice thinly |
IMAGE GALLERY
