Originally from North Africa by way of Spain, the Lumbroso family has been making bottarga for hundreds of years (since the mid 1600's). Until the mid part of the 20th century, most inhabitants of Tunis only had access to fresh mullet roe once a year, during the fall spawning season. Bottarga was mass produced at that time, by curing the roe to perfection, then waxing it to seal in the freshness.

To those unfamiliar with bottarga, it is made by curing fresh or frozen mullet roe, then coating with in wax to seal in the freshness and preventing it from drying out. This unique product was consumed mainly by inhabitants of countries surrounding the Mediterranean ea, from Spain to the Middle East, to North Africa. Eventually, it made it's way around the globe.
Bottarga has been a staple at our festive meals, following a family tradition that dates back at least 400 years. Wwhen a recipe remains unchanged for that long, something must definitely be right with it.

We invite you to try our premium quality bottarga, hand crafted in small batches to ensure freshness and quality. Whether you plan to enjoy the bottarga sliced and served with a drizzle of olive oil or lime, or wether you plan on using it grated on pasta, we are covinced that you'll be hard pressed to find a better bottarga than ours.

Phil Lumbroso