It has been repeatedly called the caviar of the Mediterranean and not wrongly, given the delicacy, but above all the impossibility of finding it at least until not too many decades ago. But if you were wondering what it is specifically, the answer will be simple.
It is none other than the ovarian sac of the mule, from which it is taken at the end of the summer. The product will be pressed, savory, dried and stored for a longer or shorter period of time, according to an ancient procedure.
find in Sardinia one of his most successful expressions, perhaps because it is a food that has been produced there since the arrival of the Phoenicians, remote antiquity.
It was our ancient colonizers who imported the technique of salting of mullet roe, masterfully learned come on Sardinians. With the Arab raids, the roe became known throughout the Mediterranean basin. It was the Arabs themselves who gave a name to the gold of the sea.
They defined it battarikh, or salted fish roe, name which later degraded into something very similar to roe. Given the periodic and unworthy imitations and counterfeits that increased the quantity on the market but certainly not the quality, for some years the protected designation of origin has been requested for this 
excellent product. The surprising thing is that the taste of Sardinians, in terms of flavors, it has been unchanged for three thousand years. Since one day, the Phoenicians came and taught that the eggs of mullet they could be much more delicious than one could imagine. Today it is served as an appetizer, as a substantial condiment for a first course or even as a second course. The association with the Vermentino doc of Sardinia.
Claudia Zedda
