The most celebrated and sought-after caviar that has made the delicacy famous worldwide. Beluga caviar is a gastronomic luxury that is ever-present in the Shah’s banquets and the undisputed protagonist in the celebrations of Russian aristocracy and European nobility. A buttery consistency, gray with marbled tones, ranging from black to almost white. It is recognizable by its large grain and delicate skin, with a thin and extremely fragile membrane. It’s best to serve it as unmanipulated as possible to avoid the eggs breaking. This caviar should be consumed as it is, in purity: its delicate flavor is best appreciated when eaten “by itself,” using a mother of pearl spoon that best leaves flavor intact. Produced by the Queen of sturgeons, the Beluga, these eggs have a medium size of ø 3,2 mm.
oft flavor, unmistakable hazelnut aftertaste, sweet notes, bright brown in color.
Soft flavor, unmistakable hazelnut aftertaste, sweet notes, bright brown in color. Produced by the celebrated Russian sturgeon, appreciated by exacting gourmands. This caviar has been produced for a very long time, and its pleasant ocean aroma brings caviar lovers back in time with one taste. Its eggs are medium-large and can reach up to 3 mm in size
A strong and robust flavor, delicious and refined, that doesn’t leave room for indecision.
A strong and robust flavor, delicious and refined, that doesn’t leave room for indecision. Amber to golden brown in color, it has a deep flavor that will appeal to true lovers of caviar. Produced from sturgeon Baerii of Siberian origin. Its eggs are medium-large and can reach ø 3 mm in size
Delicate and sophisticated flavour, grey colour Great selection of white Sturgeon. It is surely a whim also for the most demanding palate, it is notable for its pleasant texture, its freshness and that delicate and very light iodine flavour.
Salmon Keta Roe
These salmon eggs are known as “red caviar,” notoriously different in appearance, flavor and origin.
These salmon eggs are known as “red caviar,” notoriously different in appearance, flavor and origin. While there are a range of high-quality varieties, the best are the Chum from the wild Oncorhynchus keta salmon from the North Pacific fished in Alaska - U.S.A. Historically used in Russia paired with bread and butter, they are today used as a garnish on fish dishes and tartare or as an ingredient in Japanese maki