Caviaro
Acipenser Caviar
It is produced from a selection of Acipenser sturgeon and it is ideal for various types of dishes. Pasteurized (thermalized) caviar is perfect to be served even on moderately hot/warm dishes, because the heat treatment that it undergoes strengthens the cuticle of the egg, making it less susceptible to thermal variations. The nuances of color and the diameter of the pearls may vary since the product is 100% artisanal and natural.
Thermalized Caviar
The quality and genuine flavors of thermalized caviar remain intact.
The coloring varies from brown to dark gray.
The grains are “crunchy”, they explode on the palate, spreading an intense flavor, with slight notes of wood and dried fruits.
Specifications
The 500 gr. and 1 kg. size formats are tin packages in which the product matures. For this reason the tin is not air tightly sealed, making it possible for the liquid to seep out naturally.
Caviaro
68,50€
The quality and authentic flavors of the caviar remain intact.
Pasteurized caviar, versatile and easy to use in a variety of preparations, ideal for warm dishes.
Temperature-controlled delivery within 24/48hthroughout Europe.
100% refunded in case of thermal anomaly upon delivery.
Would you like to complement your purchase with a gift case?
Let us know at the time of your order. For formats of 30 g and above, you will receive our elegant single-tin gift box as a complimentary addition.
SENSORY PROFILE
THE RITUAL OF EXCELLENCE
The ritual of excellence
Vivari must be experienced through precise gestures, capable of respecting its natural elegance.
How to open the tin
Use the appropriate tin opener. Cut the warranty seal on both sides. Then, pry it open until completely open. The caviar must appear intact, shiny, and compact.
The tasting
A pure tasting is recommended, avoiding accompaniments that distract from its true essence. Use mother-of-pearl, bone, or neutral material spoons. Metal can alter the taste of the pearls. The ideal experience is a vertical, cold tasting, preferably on a bed of ice.
The Vivari sensory journey
Recommended tasting order:
- Asetra balanced · elegant
- Russian intense · enveloping
- Siberian velvety · iodized
- Beluga cremoso · complex
- Sevruga lively · bold
- Albino rare · extraordinary
Pairing
A white wine or a classic method sparkling wine. Red wine should be avoided.
Storage
Store between 0 and 4 °C. Once opened, consume within 24–48 hours, keeping the tin tightly closed and refrigerated.
- Available formats : 50g glass
- Diameter Ø : Medium small 2.5 mm / 2.9 mm
- Color : Variable from brown to dark gray
- Texture : Compact and defined
- Ingredients : Sturgeon eggs, salt, E285
- Allergens : Fish eggs
- Storage : In the refrigerator between 0 and 8 °C. Once opened, consume within 72/98 hours
- Shelf - Life : 210 days
- Origin : Italy
You can never be too creative with Caviaro, this type of caviar allows you to create a wide variety of dishes.
Perfect served on spaghetti or other types of pasta because it maintains its consistency and flavor even at medium-high temperatures.
It is versatile, not only for the novice but also for the restaurateur who loves to dare with the most imaginative culinary combinations.
Historically, in Russia, the best matching for caviar is with Vodka, thanks to its neutral taste and its capacity of ” cleansing the palate”.
The most refined palates prefer Champagne, but there are valid alternatives!
Any classic method, Italian or not, produced in its own style, can be perfectly matched to the precious pearls. In fact, thanks to its perlage and its acidity, it will be able to contrast and cleanse the palate from the characteristic plumpness of caviar.
Obviously, some adjustments are required: full bodied wines will have to be matched to caviar types having a more intense and complex taste.
Caviar and wine: a sophisticated match
As for still white wines, it is suggested to prefer the dry ones, taut and vertical, with good minerals and average sapidity. It is better to avoid full bodied white wines which have been aged in wood and having aromatic and oxidized notes.
Red wines are not particularly recommended, among them it is always better to opt for a younger style, with less bodied wines, to be served chilled.
Passito wines are to be avoided; in case caviar is consumed without meals, it could be a good idea to match it with a good tea which is not aromatic.
- Energy: : 197/264 kcal
- Total Fats: : 8.9/17.9 g
- saturated fatty acids: : 2.7/4.0 g
- Total Carbohydrates: : 4.0/4.3 g
- sugars: : 0/0.2 g
- Fibre: : 0 g
- Protein: : 24.6/24.8 g
- Salt: : 3.0 g
