Russian Oscietra Classic Caviar 30g/Fresh
$155.90
In stock
SKU
FH20010CAVOSC
per 0.03 kg
From Ars Italica Caviar this caviar is exceptional, buttery and slightly nutty with a pleasing pop
This will add a real wow factor, a touch of elegance and a sense of fun to any event.
Check out The Ars Italica Caviar Story below:
Oscietra Classic caviar comes from the Russian sturgeon (an ancient species native to the Caspian Sea, the Black Sea and the Sea of Azov). Medium-sized, it can weigh between 20 and 60 kg. It takes on average at least 9 years of waiting and is prepared according to the traditional recipe.
Dimensions: large – from 2.7 to 3.0 mm
Color: from dark brown to beige
Texture: velvety, compact, bronze reflection
Character: complex, rich and persistent
Aromatic notes: hazelnut, butter, oyster
Preparation: Just add buttered toast or blini's to create something special.
Shelf life: It has a 5 month shelf life at an ideal temp of 0 - 2 degrees. This product should not be frozen as freezing impacts on the texture and pleasing pop of the eggs.
Availability: All year round while stocks last.
Origin: Italy
The Ars Italica Caviar Story:
Inside the Parco del Ticino, between the late 1900s and early 2000s, the Giovannini and Mandelli families reconverted some areas of a farm to breeding livestock with the aim of producing a caviar of exceptional quality, having total control over the entire supply chain. Shortly after the experiment, it became the beginning of a very successful story.
Our caviar is produced in Italy using sustainable aquaculture farming principles, thereby contributing to the protectioin of the sturgeon species and its environment. The farm is located in the north of Italy near Lake Maggione in the ticino Park and is the largest sturgeon farm in Europe with more than 150 acres of aquaculture tanks dedicated to breeding the finest species of fish, accounting for over 20% of the world's caviar production. All our caviar is prepared via the traditional Malossol or low salt method without the addition of borax.
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