Chef inspiration
Tagliolini al Limone e Bottarga
The featured dish spotlights bottarga, and the sensory cue is saline intensity and concentrated umami.
The story
About the dish
Davanti’s own description of Tagliolini al Limone e Bottarga names bottarga, butter, organic lemon zest, and garlic; the taste sets saline intensity and concentrated umami against round, mellow richness, adding a final note of bright fruit and lively acidity.
Bottarga is fish roe preserved by salting and drying, traditionally made from mullet or tuna. It appears in several Italian coastal traditions, with Sardinia especially celebrated for it; grated over pasta, a small amount behaves almost like a seasoning, adding remarkable depth without weighing down the lemon-scented sauce.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.