Grey mullet among the vines: bottarga and Vermentino

In this Taste Workshop we compare and contrast three regions: Liguria, Sardinia and Tuscany. All three have long coasts, all three produce a well-known Italian white wine grape—Vermentino–and in all three they practice a tradition of curing the roe of the grey mullet to make one of Italy’s best-known seafood delicacies—bottarga.

Here we offer different versions of bottarga paired with Vermentino wines from the same regions:

• Sardinian mullet bottarga together with Sardinian Vermentino from Cantina Santadi and Quarto Moro
• Orbetello Bottarga paired with Vermentino di Casanova from Spinetta and from Poggio al Tesoro
• The bottarga produced by Lorenzo Bo of Raieu with Vermentino wines from Cà du Ferrà & Laura Aschero

The Taste Workshops of Slow Fish return to Genoa! Don’t miss this chance to learn through tasting. Seats are limited in order to allow our guests to enjoy themselves in safety and security. You can buy tickets now and until June 30 — or a little earlier for the preview events. Any remaining places will be on sale at the Event Reception during the days of the event. The location will be communicated as soon as it is finalized.

Ph. Orbetello Bottarga, Slow Food Presidium | Oliviero Toscani | Archivio Slow Food

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