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Calvisius Ars Italica Da Vinci Royal (Acipenser naccarii) Caviar

Sophisticated and delicate

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Calvisius Ars Italica Da Vinci Royal Caviar is a delicious, decadent caviar that is procured from the beautiful Adriatic Sturgeon, one of the only three remaining native sturgeon species from the region, an Italian species typical of the Adriatic Sea. The roe is supple, creamy, and flavorful. A must-have for caviar lovers around the world.

Tasting Notes from the Curator

Calvisius Ars Italica Da Vinci Royal Caviar is simply delicious. It showcases the deliciousness of the sturgeon roe and delivers a wonderful mouth feel and flavor that is unlike any other culinary experience. The Da Vinci Royal Caviar appears dark brown and/ or black. It’s flavor is salty (thanks to the salting process), and will deliver bold flavors reminiscent of the ocean. This particular caviar has a rather strong iodized palate, with notes of fresh seaweed, fresh fish, and oysters. It is creamy, delicate, and is astoundingly supple on the tongue.

Preparation and Pairing

For many people around the world, simply buttering a piece of fresh toast and layering the caviar on top is more than enough. While this is a great, easy way to enjoy caviar, traditionally it would be served on blinis (small russian pancakes) and topped with sour cream and / or lemon. However, while these are delicious ways of fully enjoying the caviar, high-quality caviar is always best consumed on its own - just like an oyster.

Simply leave the cold (not frozen) caviar in the jar, or transfer to a non-reactive bowl, like glass or crystal. Make sure that the caviar spoon is not made from silver or other metals as these will react with the caviar, potentially damaging the flavor. Caviar is best enjoyed with a brut champagne (or prosecco). Mailly Grand Cru Brut Reserve Champagne is a fine choice for your caviar tasting experience.

It’s all about the fish

While the Adriatic sturgeon is an endangered fish, Calvisius have created sustainable farming techniques thanks to their natural spring water ponds and Sturgeon research laboratories. Through studying the fish, they were able to devise a system of sustainability that not only prevented the sturgeon numbers from declining, but allowed them to thrive. Calvisius have been awarded various levels and titles for their commitment to the sustainability of their farmed caviar fish.