Flavors of the Sea > Caviale Calvisius 50 gr tin - “Siberian Royal” Calvisius Line with magnetic box

Siberian Royal caviar is extremely versatile in the kitchen, with a rather marked taste, it goes well with dishes with light starches, moderately sour cream, soft bread or blini according to the Russian tradition, but it can also be enjoyed in purity to fully appreciate its qualities. It is recommended to combine it with brut bubbles, still whites of good minerality, vodka.
This type of caviar is obtained from Siberian sturgeon, a species of modest size that reaches a weight of between 8 and 40 kg.
Originally from the river basins of Siberia (from the Ob river to the Kolyma river) and the Lake Baikal basin. To obtain caviar of this quality, the best and largest eggs (over 2.7 mm) are chosen. It takes 8 years of waiting to get this caviar.

Packaging: 50 gr with single magnetic box
Shelf life: 90 days



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Calvisano is a characteristic village located in the Brescia plain, an area rich in spring water sources. The name comes from the Latin Calvisius, an ancient Roman noble and great gourmet.The unique characteristics of the pure waters present in the area are the basis of the excellent ecosystem that guarantees the authenticity and freshness of Italian Calvisius caviar, which has become one of the most refined delicacies in world gastronomy.Quality, craftsmanship, and sustainability: these are the daily guiding values, the inspiring principle, and the goal of the Calvisius company to obtain Italian caviar of superb quality. For over forty years, the skilled and passionate hands of the Calvisius Masters have adopted cutting-edge production methods and traditional techniques capable of offering one of the most sought-after delicacies in the gourmet world. Calvisius is involved in both the farming of sturgeons and the production of its caviar. For this reason, the company has the ability to trace the history and origin of each package on the market and to provide any information about its provenance.

Estimated between Thursday 22 May and Wednesday 28 May.

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