SLOWFOOD Presidia are local projects that work to improve the infrastructure of artisan food production. The Presidia project is coordinated by the Slow Food Foundation for Biodiversity which organises and funds projects that defend our world’s he
ritage of agricultural biodiverity and gastronomic traditions.
The Imraguen women of Mauretania form one of these Presidia and mainly produce Bottarga with the eggs of the red mullet.Read more about this
Simply the Bottarga is salted, pressed and dried mullet roe and has been a delicacy in the Mediterranean for well over a thousand years, often called the poor mans caviar. Known by names such as Bottarga in Sicily, Boutargue in Marseilles, Avgotaraho on the shores of Greece, and Batarekh in the Egypt and the Middle East.
Pilu a Sardinian chef who has a restaurant in Sydney recently travelled back to his homeland for a holiday and discovered that much of the raw mullet roe used in the Sardinian production was in fact being sourced from northern NSW. On returning home he set about developing bottarga from Australian mullet roe, using the traditional technique of his homeland. Read more