Oscietra caviar, from the Gueldenstaedti species
Its most outstanding quality is its delicate sweetness, extremely refined with its amber-colored and consistent roe.
Obtained from the pure species of the Russian sturgeon, Asetra is an extremely elegant caviar with a very delicate taste, delicious and soft, with a sweet note which is reminiscent of lobster and butter. The eggs are very grainy, medium/large size around 3 mm, the aroma is not persistent. You will find sensations of rare elegance and delicate sweetness. It is perfect for those who are approaching the magical world of caviar for the first time.
Characteristics of an excellent caviar
Grainy eggs, medium/large size around 3 mm, non persistent aroma. One finds sensations of rare elegance and delicate sweetness.
Color: brown with amber shades.
Specifiche per i formati 500g e 1Kg
The 500 gr. and 1 kg. size formats are tin packages in which the product matures. For this reason the tin is not air tightly sealed, making it possible for the liquid to seep out naturally.
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Features & Characteristics
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PERSISTENCE
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INTENSITY
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LIGHTNESS
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TEXTURE
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CONSISTENCY
Product specifications & info
- Available sizes : 10g, 30g, 50g, 100g e 250g
request you can also purchase the original tin 1kg / 1.8kg - Diameter Ø: Medium-Large 3.0 mm
- Color: Changing shades of brown and amber
- Texture: Defined and compact with bronze highlights
- Ingredients : Sturgeon eggs (acipenser gueldenstaedtii), salt, E285
- Allergens : Fish eggs
- Storage : In the refrigerator between 0 and 4 °C. Once opened, consume within 48 hours
- Shelf - Life : 90 days
- Origin: Italy
Pairing with food
The elegant and refined Asetra caviar is ideal for a simple and refined apéritif or combined with lobster or scallops. In its purity it gives a great sense of gratification and elegance to the palate.
Pairing with wine
Historically, in Russia, the best matching for caviar is with Vodka, thanks to its neutral taste and its capacity of ” cleansing the palate”.
The most refined palates prefer Champagne, but there are valid alternatives!
Any classic method, Italian or not, produced in its own style, can be perfectly matched to the precious pearls. In fact, thanks to its perlage and its acidity, it will be able to contrast and cleanse the palate from the characteristic plumpness of caviar.
Obviously, some adjustments are required: full bodied wines will have to be matched to caviar types having a more intense and complex taste.
Caviar and wine: a sophisticated match
As for still white wines, it is suggested to prefer the dry ones, taut and vertical, with good minerals and average sapidity. It is better to avoid full bodied white wines which have been aged in wood and having aromatic and oxidized notes.
Red wines are not particularly recommended, among them it is always better to opt for a younger style, with less bodied wines, to be served chilled.
Passito wines are to be avoided; in case caviar is consumed without meals, it could be a good idea to match it with a good tea which is not aromatic.
Nutritional Values
For 100 g
- Energy:264 kcal
- Total Fats:17.9 g
- saturated fatty acids:4.0 g
- Total Carbohydrates:4.0 g
- Protein:24.6 g
- Salt:3.0 g
Accessories for tasting and kit
Porta caviale artigianale in vetro borosilicato veneziano
starting from110,00€
Mother of pearl spoons
starting from15,00€
Apron for tasting
starting from20,00€Ricezione del
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