This bottarga prepared by the Manca brothers is, without a doubt, the best in the world. The mullet's eggs, once extracted, washed and purified, are first buried in salt and then hung to mature. At the right moment - partly a matter of saline balance, but even more so of the general expertise of the Manca brothers - the dried and salted eggs (the bottarga) are pressed and then sent out to the consumer.

The colour ranges from gold to dark amber, the salty aroma is accompanied by notes of almond and musk. Then there is a tenderness that is not to be found in other bottargas. This tenderness finds its ultimate expression in the bottarga with su biddiu (the local Sardinian dialect for belly button). Only the biggest and healthiest grey mullet permit an expert fisherman to extract the whole egg sac right up to the navel located on the external part of the belly. The eggs are fully protected inside their hermetically sealed sacs and thus avoid any contact with the external environment.