Bottarga di Orbetello is different from that of Sardinia and other places. It’s stronger in flavour, salty (naturally) but with a backnote that I can’t quite put my finger on – bittersweet, perhaps. It’s also softer in texture, so you can slice it and eat it with just a squeeze of lemon and a splash of olive oil on crostini. The longer you keep it, the darker and drier it gets until you just need to grate it.
The extreme care with which the bottarga is collected, prepared and preserved in Orbetello is reflected in the price – a plate of Spaghetti alla Bottarga di Orbetello will easily be the most expensive plate of pasta on the menu. But, thankfully, it’s very easy to reproduce this dish at home and, like other prized ingredients such as caviar or truffles, a little goes a long way. This makes a very quick and tasty dinner solution.