Pressed caviar with bot­targa

Cuisine | a&d - - The market -

Kaviari, the ex­perts in caviar and seafood, have come up with a new condi­ment in which they com­bine the two worlds into a smooth paste with strong marine fla­vors. 50% caviar and 50% Greek bot­targa from Trikali­nos, the recipe for this prod­uct was elab­o­rated from the eggs of Mediter­ranean mul­lets, known as the best in the world. Salted and dried us­ing tra­di­tional meth­ods and with zero preser­va­tives, the bot­targa is pre­pared in nat­u­ral bees wax in or­der to pre­serve its del­i­cate taste. Can be en­joyed in a wide va­ri­ety of dishes, or served sim­ply spread. 50€ for 40 g.

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