Cabras · Sinis · Oristano

Ittica di Cabras

The lagoon families of Cabras · Since 1956

In the ponds of Cabras, grey mullet still run the same channels the Phoenicians knew. The roe sacs are washed, salted with local sea salt, pressed, and hung where the west wind can reach them. Most bottarga sold as Sardinian is not; the genuine article is a few weeks of weather, not a factory. What remains is the island’s caviar: amber, saline, and impossible to rush.

How it is made

1. 01Wild mullet taken from the Cabras lagoon in late summer
2. 02Roe sacs extracted whole, washed, and salted
3. 03Pressed under weight until the moisture leaves
4. 04Air-dried on racks in the maestrale