Bottarga is cured fish roe, made from either grey mullet or tuna (known as bottarga di tonno). It's considered to be a real delicacy in Italy, particularly in Sardinia where the majority of bottarga is produced – in fact, only a small percentage of the bottarga Italy produces ever makes it outside of the country.

The roe is washed thoroughly in iced water, patted dry and cured in sea salt for a few weeks, before being washed again, pressed and then hung for several months until dry. The result is a solid block of cured roe, with an intense savoury, fishy flavour that Italians use as seasoning for all sorts of dishes.

Bottarga is especially popular in pasta dishes. As the chef at Il Riccio on the island of Capri, Salvatore Elefante knows a thing or two about good fish cooking, and his tagliolini with tuna, aubergine cream and burrata is something very special indeed. Check out Cristina Bowerman's rice tagliatelle with red mullet, peppers and bottarga, and Ciccio Sultano's spaghetti with bottarga sauce as well. If you fancy something a bit left field, the Costardi Brothers' elegant sea bass with apple, fennel and celery is a show-stopping dinner party starter that will get your guests talking.