Caviar from sturgeon "Acipenser Transmontanus". The species surprises by the size of its grains The signature of Iranian craftsmen who came to Italy to pass on their knowledge. Buttery savours with underwood notes. A subtle and melting fat.
Tasting suggestion: as a rare delicacy, caviar is preferably enjoyed with a pearl or wooden spoon. You can enjoy it with warm toasted bread, a blini, or just neat, which is ideal to fully appreciate its flavours. Enjoy caviar in small amounts, letting the grains explode against your palate... its delicately-scented flavour will then free itself !