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Ars Italica Caviar - Oscietra Classic (Russian Sturgeon)
Ars Italica Caviar - Oscietra Classic (Russian Sturgeon)

Ars Italica Caviar - Oscietra Classic (Russian Sturgeon)

Vendor
Calvisius Caviar
Regular price
$108.00
Sale price
$108.00
Shipping calculated at checkout.

Characterized by a firm, large-grain egg that is dark brown in color with a golden hue, the Oscietra Classic Caviar from Calvisius Caviar presents a rich and creamy flavor with a hint of nuttiness. Cultivated from the A.

Gueldenstaedtii ( Russian Sturgeon) an ancient species now flourishing due to successful conservations efforts in Italy.

A mother-of-pearl spoon is all that is required to fully appreciate this exceptional sturgeon caviar.

A true Malassol (low salt) caviar, Calvisius Oscietra Classic is certified sustainable caviar.

Of brown in color, the Oscietra caviar has an unmistakable flavor, fruity with a unique hint of hazelnut, has a soft consistency, the size of the egg is about 2.7 3.2 mm.

PAIRING: The Oscietra caviar is great accompanied by a Franciacorta Saten or a blanc des blanc Cassico Method (Sparkling wines brute or elegant).
HOW IT'S MADE: The Oscietra caviar is obtained from the ovary of the sturgeon of russian origin. Once the caviar is obtained this is salted and immediately packed.
SIZES OF TINS: Available in 28.5g to 250g

All fresh truffles orders placed before 3pm ET will be shipped out the same day, please check the following options.

Express Standard – UPS Next day (shipped out from Monday to Thursday)
If you place an order after 3pm (EST) on Thursday, your order will be shipped out next Monday.
Express Priority **Saturday delivery - UPS Saturday Delivery
Ships only on Friday.

PAIRING: The Oscietra caviar is great accompanied by a Franciacorta Saten or a blanc des blanc Cassico Method (Sparkling wines brute or elegant).

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Calvisius Caviar recognized as the largest and one of the oldest farms. Where reputation and quality are paramount. Quality Direct from the farm. Sustainable “Friends of the sea: certified Caviar.

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