This comes from the largest species of Sturgeons, which can reach a weight of up to 2 tons, with a length of up to 6 meters. The female Beluga is ready to give us her precious pearls after 20 years. Also known as the caviar of the Tzars, Beluga is one of the most sought after and precious caviars, originating from the Caspian-Danubian area. The color shades and the diameter of the pearls may vary as the product is 100% artisanal and natural.
Its flavor is sublime, soft, creamy, and intense.
The color varies from pearl gray to dark gray.
Its large shiny eggs, texture, and complexity make it a highly valued product.
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.
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.
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