Midway between traditional farming and new producers, the town of Calvisano on the Brescian lowgrounds is the production site of a world famous food of excellence: Calvisano Caviar.
Calvisano Caviar: characteristics and peculiarities
One of the most exclusive foods on the international table, Calvisano Caviar is obtained by processing the eggs of white sturgeon, a fish of extraordinary healthy benefits in line with modern recommendations and highly valued for its soft meat.
The Calvisano sturgeon, bred locally using sustainable farming methods, produces particularly large eggs, up to 3 mm, second in size only to those of Beluga caviar. The result is a caviar of the highest quality—delicate dark-grey pearls of considerable thickness cured using the traditional Russian malossol technique, i.e. with ‘little salt’, so as to preserve the extraordinary natural aroma.
One distinctive feature of Calvisano Caviar is its delicate fruity flavour, which is best savoured using a mother-of-pearl caviar spoon that preserves the slightly nutty taste. To further enhance the taste experience, we recommend accompanying it with a glass of Franciacorta Rosé.
Calvisano Caviar: a superior touch of class!
For details, visit calvisius.it.
Where is it located?
Location
via Roma • calvisano
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