Chef inspiration
Tagliolini con Colatura di Alici e Bottarga
Built around anchovies, bottarga, garlic, and tuna, this special balances saline intensity and concentrated umami with aromatic warmth and a measured spark.
The story
About the dish
Anchovies, bottarga, garlic, and tuna form the flavor foundation of Tagliolini con Colatura di Alici e Bottarga. 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.
Read through its regional name, it belongs to an island food culture where pastoral cooking and coastal seafood preserve distinct local traditions side by side. Against that background, anchovies become especially expressive in the dish through saline intensity and concentrated umami.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.