Chef inspiration
Spaghetti con Colatura di Alici e Bottarga
This special pairs anchovies, bottarga, garlic, and tuna; together they bring saline intensity, concentrated umami, aromatic warmth, and a measured spark.
The story
About the dish
The central flavors in Spaghetti con Colatura di Alici e Bottarga come from anchovies, bottarga, garlic, and tuna. In the dish, anchovies set saline intensity and concentrated umami against saline intensity and concentrated umami from bottarga and aromatic warmth and a measured spark from garlic.
It carries a Sardinian cue toward an island food culture where pastoral cooking and coastal seafood preserve distinct local traditions side by side. On the plate, anchovies translate that context into saline intensity and concentrated umami in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.