Featured in this weekend’s edition of The Wall Street Journal is Ritrovo’s Sea & Salt, bottarga salt by Cassina Rossa. Michael Tusk, chef and co-owner of Quince Restaurant in San Francisco sprinkles this salt over fish tartare, into a breadcrumb crust for seafood or over a Bloody Mary to give it a smoky, briny note. Try this salt on a variety of dishes to get a true essence and flavor from the sea!
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It’s listed under “Primo Imports”