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INTENSE caviar is characterised by a particularly refined , balanced and soft flavour, with a light hazelnut aftertaste.
The maximum recorded size for A. gueldenstaedtii is over 2 meters in length and over 100 kg in weight. The maximum known age is 50 years.
To enhance this excellent product, we recommend pairing it with brut or Franciacorta saté bubbles or with vintage rosés with good “structure”.
Storage tips
Caviar should be stored in the coldest part of the refrigerator, usually the bottom shelf. Storage temperature: 0 °C to 4 °C
Once the can is opened, caviar must be consumed within 48 hours.
A curiosity
On average, it takes 13-15 years of waiting to obtain this caviar.
Did you know that the word “осетра” (osetra) in Russian actually means sturgeon?
The word: икра осетра (Ikra Osetra) actually means sturgeon caviar.
100g of caviar provide approximately 260 kcal divided as follows:
A source of vitamins and omega 3
With its high content of monounsaturated fats and omega 3 , health-friendly lipids, caviar could be considered an ally of the heart and arteries.
Other nutrients include various proteins, vitamin A , B vitamins , vitamin D and numerous minerals, including calcium and phosphorus , iron , magnesium and selenium .
Recommended Recipe
Ingredients for 4 people:
360g of Vialone Nano Rice
1 shallot
150g of burrata stracciatella
20g butter
200ml vegetable broth
1 shot of vodka
40g of hazelnuts
1 tablespoon pp of Canaletto Caviar Caviar
Toast the hazelnuts in the pan where you will later cook the risotto: this will release the aroma of the hazelnut and its aromatic oils.
Remove the hazelnuts once ready and set them aside.
Prepare the soffritto with the shallot and half of the indicated butter.
Add the rice and toast it, then blend with the vodka and cook, gradually adding the light vegetable broth and stirring often. The risotto should have a very delicate flavor, so as not to cover the taste of the caviar.
Once cooked, remove from the heat and stir in the remaining butter, add the burrata stracciatella and decorate with the previously toasted hazelnuts.
Now all you have to do is add the caviar and bring to the table.
Recipes and photos by Chef Jonathan Trivellato