The craftsman"The Master" is "Raffaele" that the dearest friends "take pleasure" to call "Lello", who knows perhaps it is the assonance of "brother" which seals an eternal friendship, a necessary recognition for his "talent"."Lello", at the civil registry office "Raffaele Scalas", is a multi-faceted person, born and matured in Sardinia where he expresses all his "talent" in his versatility; today he operates in Tunisia where he continues to express the best of his "versatility", more and more refined and prestigious in his intuitions that he uses with the naturalness that is pleasing to him.In Tunis, he started processing “fish eggs”, which can be extracted from certain types of fish, mullet, tuna, ling or swordfish; in Sardinia, it is produced differently "Bottarga", mainly from "mullet" and "tuna", subjected to salting, pressing and then leaving to dry for a period of up to four or five months; in the Sardinian language, the “bottarga” is called “butàriga”, it has a strong character associated with the Arabic term.The know-howThe preparation technique is probably very old, perhaps even Nuragic, the Phoenicians were very active fishermen and also fish farmers, especially mules; this was certainly adopted in the Sardinian settlements of Tharros and Othoca.La Bottarga around the worldThe Byzantines called it "Wotarixon", which means "salted fish roe"; In Sardinia, in remote years, “the bottarga” was the meal of fishermen who spent their days at sea; part of the tuna roe and other fish offal belonged by right to the trap fishermen.“Bottarga”, as well as in Sardinia, is also produced in other Italian regions, in Tuscany, Calabria and Sicily, regions where the internal brackish ponds teem with mules, also commonly called mules.A similar food is also processed in Japan, known as "Kirasumi" maize in the Mediterranean, is processed in the coastal areas ranging from Provence to Tunisia; traditionally the "Sardinian Bottarga" is considered the most "precious", the refined processing determines its color "golden or amber hazelnut", it has the shape of an "elongated mustache" and very thick or full, if you prefer the term .How to taste the Bottarga?For some, its consumption of choice is that of "aperitif", sliced ​​at least 3 mm thick but also slightly thicker, accompanied by slices of toast and dipped in a light drop of fine oil; the "refined palates" taste it in other preparations, grated in dishes of "starters", absolutely spaghetti, made from fish and especially with molluscs, clams or clams, but it is also suitable for grating in a " first course 'seasoned with vegetables, mostly bitter but absolutely boiled broccoli, mixed with light pieces of anchovy and sautéed in a pan.This last dish was created by me who does not have a proper title in "culinary art" and I believe it is the proper statement of how "bottarga" lends itself well to making many precious dishes for the palate.I believe it is fair and just to end this exhibition "in honor of the one" who knew how to bring to Tunis the "Sardinian mastery", the first of great importance in the world, in the art of preparing the "bottarga" ", the one who gave birth to" Sara "the" bottarga "of Maestro