Caviar Sardo. The roe
E’ often been called the caviar of the Mediterranean and rightly, Having regard to the delicacy, but above all the inability to find at least until not too many decades ago. But if you wondered what it is specifically, the answer is simple.
Is nothing but the bag of ovarian muggini, from which is drawn at the end of summer. The product will be pressed, salty, dried and stored for a period shorter or longer, according to an ancient procedure.
Find in Sardinia one of its most successful expression, perhaps because food that is produced here since the junta of the Phoenicians, very remote antiquity.
They were our ancient settlers to import the technique of salting mullet roe, learned with great skill by the Sardinians. With the Arab raids roe became known throughout the Mediterranean basin. It was the Arabs themselves to name the gold of the sea.
Called it battarikh, or salted fish eggs, name subsequently degraded into something very similar to roe. Given the periodic and unworthy imitations and forgeries that increase the amount on the market but not the quality, for some years has been requested protected designation of origin for this 
excellent product. The surprising thing is that the taste of Sardinia, in terms of flavor, unchanged for three thousand years. Since one day, The Phoenicians came and taught that the eggs of mullet could be much more delicious than you could imagine. Today it is served as an appetizer, as a flavoring substance of a first or even as a main dish. The inevitable association with the DOC Vermentino di Sardegna.
Claudia Zedda
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