Caviaro

• Available sizes : 50g glass
• Diameter Ø: Medium small 2.5 mm / 2.9 mm
• Color: Variable from brown to dark gray
• Texture: Compact and defined
• Ingredients : Sturgeon eggs, salt, E285
• Allergens : Fish eggs
• Storage : In the refrigerator between 0 and 8 °C. Once opened, consume within 72/98 hours
• Shelf - Life : 210 days
• Origin: Italy

You can never be too creative with Caviaro, this type of caviar allows you to create a wide variety of dishes.
Perfect served on spaghetti or other types of pasta because it maintains its consistency and flavor even at medium-high temperatures.
It is versatile, not only for the novice but also for the restaurateur who loves to dare with the most imaginative culinary combinations.

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.