Beluga In

• Available sizes : 10g, 30g, 50g, 100g e 250g
  upon request you can also purchase the original tin 1kg / 1.8kg
• Diameter Ø: Large, 2.8 mm / 3.2 mm
• Color: Varies from pearl gray to dark gray
• Texture: Velvety and bright, emphasized by the large grains
• Ingredients : Sturgeon roe (Acipenser naccarii X Huso huso), 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

With its velvety and delicate taste, the caviar tastes best when tasted alone, where it will “literally melt in your mouth” or it can be paired with neutral flavors, such as boiled eggs, egg whites or mashed potatoes.

Historically, in Russia, the best pairing for caviar is with Vodka, thanks to its neutral taste and to 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 own perlage and acidity, it will be able to contrast and cleanse the palate from the characteristic fatness of caviar. Obviously, some adjustments are necessary: it should be matched with more full bodied wines to caviar types having a more intense and complex taste.
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.