Bordier Sale 4% (Demi Sel) Butter
The classic and one of the best
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Calvisius Caviar
Calvisius Ars Italica Oscietra Royal (Acipenser Gueldenstaedtii) Caviar
Rich, Flavorful, Smooth.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
This delicious caviar is decadent and sumptuous. It is procured from Russian sturgeon which are expertly farmed using sustainable methods developed by Calvisius in order to deliver the very best caviar to the world without damaging the existing numbers of sturgeon. The result is a beautiful caviar that is silky and intense.
Calvisius Caviar
Calvisius Ars Italica Oscietra Royal (Acipenser Gueldenstaedtii) Caviar
Rich, Flavorful, Smooth.
This delicious caviar is decadent and sumptuous. It is procured from Russian sturgeon which are expertly farmed using sustainable methods developed by Calvisius in order to deliver the very best caviar to the world without damaging the existing numbers of sturgeon. The result is a beautiful caviar that is silky and intense.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The Calvisius Ars Italica Oscietra Royal Caviar is a delicious caviar. It is among the finest and most sought-after caviars in the world. It is quite similar in color and palate to the Oscietra Imperial but has a few differences. While the Oscietra Imperial adheres to stringent rules about the harvesting of the eggs, Oscietra Royal is not so strict, harvesting eggs between from 10 years onwards. The Royal caviar promotes a healthy brown to dark brown color with hints of amber depending on how the caviar is looked at, from which angle, and the source of light. It has a rich, velvety mouthfeel that promotes a creamy nuttiness such as hazelnut, with hints of sea urchin and fresh oysters. It is buttery on the tongue and screams decadence as you slowly enjoy the caviar in your mouth and allow it to roll around your tongue.
Preparation And Pairing
While, traditionally, caviar is served with bread or bilins, and topped with citrus or sour cream (or simply only butter), a caviar this fine should only be enjoyed on its own. It is complex, rich, and promotes a wonderful palate that would be lost should other flavors be introduced. Serve straight from the jar, or transfer to a non-reactive bowl (no metals!) such as glass or crystal. Make sure your caviar spoons are not made from any metals, as this will cause the caviar to oxidize. Mother of pearl spoons are best.
Pair this decadent caviar with the very best Champagnes and Sparkling Wines. Our suggestion is Mailly Grand Cru Brut Reserve Champagne. A beautiful Champagne paired with beautiful caviar.
The Pristine Ecosystem Of Calvisiano
Calvisius caviar has a rich history dating back to the late 1970s in the Italian town of Calvisano, situated in the heart of the Po Valley in the province of Brescia. The area is renowned for its pure and fresh spring water, which forms the foundation of the exceptional ecosystem that gives Calvisius caviar its distinct authenticity and freshness, making it one of the most sought-after delicacies in the culinary world. Over 150 acres of freshwater ponds are devoted to the breeding of various varieties of the most valuable sturgeons, with a sustainable approach that has earned Calvisius the prestigious Certificate Friends of the Sea."
Storage Instructions
Store in your refrigerator
The Calvisius Ars Italica Oscietra Royal Caviar is a delicious caviar. It is among the finest and most sought-after caviars in the world. It is quite similar in color and palate to the Oscietra Imperial but has a few differences. While the Oscietra Imperial adheres to stringent rules about the harvesting of the eggs, Oscietra Royal is not so strict, harvesting eggs between from 10 years onwards. The Royal caviar promotes a healthy brown to dark brown color with hints of amber depending on how the caviar is looked at, from which angle, and the source of light. It has a rich, velvety mouthfeel that promotes a creamy nuttiness such as hazelnut, with hints of sea urchin and fresh oysters. It is buttery on the tongue and screams decadence as you slowly enjoy the caviar in your mouth and allow it to roll around your tongue.
While, traditionally, caviar is served with bread or bilins, and topped with citrus or sour cream (or simply only butter), a caviar this fine should only be enjoyed on its own. It is complex, rich, and promotes a wonderful palate that would be lost should other flavors be introduced. Serve straight from the jar, or transfer to a non-reactive bowl (no metals!) such as glass or crystal. Make sure your caviar spoons are not made from any metals, as this will cause the caviar to oxidize. Mother of pearl spoons are best.
Pair this decadent caviar with the very best Champagnes and Sparkling Wines. Our suggestion is Mailly Grand Cru Brut Reserve Champagne. A beautiful Champagne paired with beautiful caviar.
Calvisius caviar has a rich history dating back to the late 1970s in the Italian town of Calvisano, situated in the heart of the Po Valley in the province of Brescia. The area is renowned for its pure and fresh spring water, which forms the foundation of the exceptional ecosystem that gives Calvisius caviar its distinct authenticity and freshness, making it one of the most sought-after delicacies in the culinary world. Over 150 acres of freshwater ponds are devoted to the breeding of various varieties of the most valuable sturgeons, with a sustainable approach that has earned Calvisius the prestigious Certificate Friends of the Sea."
Store in your refrigerator
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