Ars Italica Oscietra Royal

Exquisite and sublime

I've wanted to sample Calvisius caviar ever since watching Stanley Tucci's visit to the sturgeon farming and caviar production facilities in Calvisano, Italy, on television. When my newly married niece and her partner invited her mother and me for dinner, I just knew the time was right. I offered canapes of plain rice crackers, smoked salmon, and goat cheese espuma, topped with Calvisius Ars Italica Oscietra Royal Caviar and minced chives (sadly, I couldn't obtain any fresh tarragon). The remainder of the tin we sampled in the traditional "bump" form. Everything was accompanied by a well chilled crémant de Bordeaux. The Calvisius Oscietra Royal shone in both presentations, with deep mahogany pearls of rich butteriness and nuttiness enhanced by an aroma of soft sea breezes. The hostesses were very pleasantry surprised when they were greeted with a soft brininess instead of the expected excessive saltiness, thanks to the malossol curing method employed by Calvisius. While caviar is not an everyday indulgence in my household, I will undoubtedly be ordering Calvisius Caviar again.

A Journey to the Pinnacle of Flavor

We began our dinner with Tradition Prestige, then moved on to Siberian Royal. From the very first taste, we were delighted—especially when paired with Pierre Moncuit Blanc de Blanc, which complemented them beautifully. Finally, we reached the pinnacle with the Ars Italica Oscietra: a moment that left us speechless. The delicacy and depth of flavors lingered on our palates, creating an unforgettable experience.

Delicious caviar. Superb service.