Beluga Caviar

Beluga caviar is one of the most exclusive expressions of gastronomic refinement, historically the protagonist of the Shah’s banquets, the celebrations of the Russian aristocracy and European nobility. It has a buttery consistency and a grey colour with elegant marbled shades, ranging from black to almost white.
It is distinguished by its large grain and by its extremely delicate membrane, thin and fragile: for this reason it is advisable to serve it without over-handling, in order to preserve its integrity.
Produced by the Beluga sturgeon, considered the “Queen of sturgeons”, it has eggs measuring between 3.0 and 3.3 mm in diameter.

Keep refrigerated at 0/+4°C

On its own: its extraordinarily delicate taste finds its fullest expression when enjoyed alone, preferably with the traditional mother-of-pearl spoon, which leaves its flavour perfectly intact. In “vertical” tastings it is generally served last, after a progression from the simpler and more robust caviars and a short pause. It is considered the “grand finale”: it is given its due importance and allows its refinement to be appreciated to the fullest. The non plus ultra for caviar lovers.

Classic: on blinis or on boiled potatoes.

In dishes: delicious as an entrée to open a lunch or a dinner, or paired with delicately flavoured ingredients that do not mask its aroma and taste.

Serving temperature: ideally between 4 and 8 °C.

3 months. Once opened, keep refrigerated and consume within 3 days.

Fish