The roe of tuna,
food prerogative of the area of Trapani, it's the result of the salting and
treatment of ovarian Tuna bag as passed by the Arab peoples who settled
in the Mediterranean. For its intense flavor, high protein and its prestige is called "the caviar of the Mediterranean". In the kitchen is
used grated on fish dishes or dissolved in the same water of the pasta and
add along with parsley and garlic browned in olive oil, to the cooked spaghetti,
while respecting the island recipe. Sliced and eaten on toasted bread and buttered, is one of the most delicious appetizers and typical of Sicily.
In compliance with
Articles 9 and 14, first paragraph, letter a) of the EU Regulation nr.
1169/2011 of 25 October 2011, will indicate the information relating to
the product as per the label affixed on the packaging, from the
manufacturer Smeralda di E. Piras S.a.s.
Ingredients:Tuna roe, sea salt. Conservation:0° / 5°in the refrigeratorfor no more than12 months.