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Pressed Caviar
This caviar comes from the sturgeon "Acipenser transmontanus". This compact caviar paste, wrapped in a cloth, then spent six months in oak barrels and dried, is a concentrate of intense flavors. Melting, it is delicately oily. It develops buttery flavors and notes of undergrowth.
Size of grains
thick texture
Color of grains
Charcoal black
Farming country
Italy
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This caviar comes from the sturgeon "Acipenser transmontanus". This compact caviar paste, wrapped in a cloth, then spent six months in oak barrels and dried, is a concentrate of intense flavors. Melting, it is delicately oily. It develops buttery flavors and notes of undergrowth.