Stefano Rocca began the tradition by producing botargo with the IV Regia fishermen's cooperative of Cagliari's Stagno di Santa Gilla. In the 1980s his grandson, another Stefano, opened a plant inspired by traditional craft production. The striped mullet and tuna (like the marlin that is smoked) no longer come just from Sardinia, given the level of success, but selection is still rigorous. Other products include cream of sea urchin and botargo, but also ready sauces prepared with spiny lobster, European lobster, and shrimp.
