Caviar

Caviar produced in Italy, gold from Brescia

Caviar and brut. Is there another couple of flavors from the Italian world capable of recalling prestige, class and excellence? The Belpaese has been producing it since the XNUMXth century and is today a producer of Calvisius caviar, the indisputable prince of haute cuisine recipes and preparations.

Famous since the 1500s is the fishing of Italian caviar (Ladano) in the river Po, carried out until the first half of the 1900s, handing down traditional preservation recipes in the artisan shops. By freeing itself from Russia and Iran, the Italian peninsula has managed to return to the fore with excellent products, thanks to the epic of calvisius symbol of Brescia. In the very pure waters of the Calvisano area, in fact, after an experimental phase in which specimens of white sturgeons were initially bred, it is also possible to find varieties beluga, oscetra e servuga, for a production equal to 20% of the world one.

This is how the food obtained from the processing of sturgeon eggs is defined, refined and with a delicately decisive flavor. This is what caviar is. Recipes generally see it served with butter, on croutons or in cold dishes, often accompanied by champagne or vodka. Or, in the case of calvisius caviar from a magnum of Franciacorta, geographically very close.

 

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