Botargo, which has become a key symbol of Sardinian gastronomy, has always been appreciated and considered a delicious and prized seafood delicacy. Produced since 1386, it is a precious food obtained by processing the eggs of the Mugil Cephalus, commonly known as mullet. Its egg sac, containing thousands of eggs, is carefully salted and pressed. With its amber colour and intense, unique flavour, mullet roe is the most sought-after, so much so that it has been called 'the caviar of Sardinia'. A simple, natural foodstuff with such a high protein content that it is considered as precious as truffles and caviar, it is one of the highest expressions of Sardinian gastronomic excellence.