Italian caviar, the gold of the North
caviar and raw. Is there a combination of flavors capable of evoking so much prestige, class and excellence? Italy, which has been harvesting caviar since the 16th century, is today a producer of caviar Calvisius, roi incontesté de recipes and haute cuisine preparations.
Renowned since 1500, national sturgeon (ladano) fishing in the Po River, pursued until the mid-20th century, allowed the transmission of traditional preservation recipes within artisanal shops. Having distanced itself from Russia and Iran, the peninsula has come back strongly thanks to excellent products, such as Calvisius, a symbol of Brescia. In the pure waters of the region, after an experimental phase of raising a few specimens of white sturgeons, the varieties Beluga are currently found,Oscetra and Servuga, with a production equal to 20% of the world's total.
Caviar is the name of the food, highly sought after and with a delicately persistent flavor, obtained from sturgeon eggs. Recipes generally recommend serving it with butter, on toasted bread or in cold dishes, often accompanied by champagne, vodka, or, in the case of Calvisius, a magnum of Franciacorta, its geographical neighbor.
