Spaghetti con la bottarga, simply delicious.
But not for everyone. Especially if you ask.
Bottarga (‘botargo’) is salted, cured fish roe (fish eggs), typically from tuna.
Produced mainly in Sardinia, but also in Sicily, Calabria, and Tuscany. Common in the whole Mediterranean area.
Lumache, or escargots, one of the national dishes in France quite common in Italy as well
but only for brave foreigners.
(See also “I miss Italian foods foreigners cannot handle – 1 – 2 – 3 – 4