The Calvisius Caviar company.
TheCalvisius company takes its name from Calvisano, a characteristic village on the Brescia plain, an area rich in spring water springs. The unique characteristics of the purest waters in the area are the basis of the excellent ecosystem that guarantees the authenticity and freshness of Calvisius caviar, which has become one of the finest delicacies in world gastronomy. The brand known as Calvisius Ca viar was created by the companies Agroittica and Italian Caviar srl, a subsidiary of the Agroittica Lombarda Group, which have enabled the Group to be present on the world Caviar market.
Breeding and production of gourmet fish: caviar and Italian sturgeon.
With more than 60 hectares of aquaculture tanks, Calvisius Caviar breeds different varieties of sturgeon from which the most valuable caviar varieties are obtained, allowing the Italian company to have more than 15% of the world's production of farmed caviar. Sturgeon cavi ar is not the only speciality of Calvisius Caviar, as well as being the company's most prized and flagship product.
Let's take a look at the range of gourmet Italian fish that Apetitus has chosen for you.
The Apetitus assortment of gourmet fish: caviar, sturgeon and salmon.
Apetitus offers you a special assortment of products to enjoy all the special features of Calvisius Caviar gourmet Italian fish. Here is the selection of caviar in 10 gr and 50 gr packages:
- Quality Calvisius Caviar Siberian: Royal Siberian caviar is obtained from Siberian sturgeon, a species of modest size that weighs between 8 and 40 kg. The best and largest eggs (over 2.7 mm) are chosen to obtain caviar of this quality. Easy to combine in the kitchen, it has a strong flavour and goes well with light starchy dishes, moderately sour cream or soft bread, but it can also be enjoyed on its own to fully appreciate its qualities. The sommelier's advice: brut bubbles, still whites with good minerality, vodka . It takes 8 years to obtain this caviar.
- Quality Calvisius CaviarTradition: Tradition Royal caviar is obtained from white sturgeon, a species native to the Pacific Ocean, and is among the longest-lived sturgeons, reaching a hundred years of age, weighing 800 kg and up to 6 m in length. In addition to its lean meat with a high protein content, it is particularly prized for its abundant production of large eggs, ranging from 2.8 to 3.2 millimetres in size and characterised by a colouration that varies from dark grey to black. The taste is perfectly balanced and rounded, recalling the sea only in its most delicate components. The sommelier's advice: brut or saten bubbles. It takes about 14-15 years to obtain this caviar.
Not only caviar. In fact, as already mentioned, Calvisius Caviar also offers a series of specialities based on sturgeon, known as the caviar fish, and salmon. Let's see them in detail:
- Sturgeon in chilli oil in glassfor first courses or starters.
- Sturgeon in oil with capers and bay leaf in glassfor first courses or starters or as an accompaniment to main courses.
- Smoked sturgeon, a low-fat fish excellent for aperitifs.
- Caviar buttercreamexcellent on canapés or as an addition to first and second courses.
- Norwegian wild salmon roeSalmon caviar is excellent on canapés, homemade sushi and for first and second courses.
- Norwegian smoked salmonRed king salmon, with tender and tasty red meat, excellent for appetisers.
You just have to try all the taste and flavour of Calvisius Caviar's gourmet Italian fish. What are you waiting for?
