Muggin's roe is a product that belongs to the history of the Sardinia region. Legend has it that the Phoenicians, who arrived on the island, taught the art of salting and curing the muggin's eggs.

Today, the eggs are carefully selected through manual checks and then processed one by one.

While respecting tradition, modern technologies are used to guarantee the best production process, to produce a bottarga recognizable by its color: amber, uniform and with slight nuances.

Its flavor is strong, savory, and enveloping, with hints of marine flavors.