CALVISIUS ROYAL OSCIETRA
The Royal Oscietra caviar comes from the Russian sturgeon, an ancient species native to the Caspian, Black and Azov seas. It is a fish of an average size, ranging from 20 to 60kg.
Considered by many to represent the finest quality of caviar. It is particularly appreciated for its production of large eggs (2.7 to 3.2 millimetres), characterised by a colour ranging from dark brown to beige.
It has a particularly smooth and complex taste. It takes an average of 10 to 11 years to obtain this caviar.
Latin name: Acipenser Gueldenstaedtii
Colour: Brown to dark brown with amber tones.
Aromatic notes: Notes of hazelnut, butter and sea urchin.
Product durability: 90 days.
Store between +0°C and +4°C in the refrigerator.
It takes an average of 10 to 11 years to produce this caviar.
Agroittica Lombarda is the world leader in the production of caviar.
Calvisano is a typical village on the Brescian plain in northern Italy, known for its many water sources. Its name derives from the Latin Calvisius, a Roman notable, also a great gourmet.
The unique characteristics of the pure waters present in the area create an ideal ecosystem that guarantees the authenticity and freshness of Calvisius Caviars, which have become one of the most refined dishes in world gastronomy.
THE CALVISIUS BRAND
Calvisius is the brand of excellence, exclusively dedicated to Michelin-starred restaurants and specialty delicatessens.
Synonymous with perfection, Calvisius embodies the highest quality craftsmanship and the most rigorous selection of Agroittica production.