Caviar Giaveri 1 pack - Beluga & Siberian caviar 100 gr with two mother-of-pearl spoons

The experience of enjoying the unique flavor of Beluga caviar, enhancing the view with the unmistakable large eggs, is among the most exclusive and delicious gastronomic refinements. The minimal salting of the Russian tradition accompanies the typical taste of Beluga caviar, a favorite food of the Tsar and Shah, the worldly European courts, to the best restaurants of our day. If you want only the best of Italian excellence, the Siberian Beluga is the right caviar for you!
Complete the pack of 2 teaspoons in mother-of-pearl.
Packaging: - 1 jar of 100 gr of Beluga & Siberian - 2 teaspoons in mother of pearl



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The tradition of Russian caviar, meets Italian excellence. Caviar Giaveri is the concrete expression of the forty-year passion for authentic, genuine fish excellence, daughter of the Italian gastronomic culture that it has discovered in the Russian tradition, knowledge and traditions rich in history and passion. Hence the choice to produce caviar in fish estates owned, protected and controlled where the balances of the species are respected. Where modern aquaculture technologies allow the sustainability of the plants and the preservation of that wonderful animal that is sturgeon. And where the specimens live in a very similar way to the wild one. The objective of obtaining a high quality product has led to the choice to work by hand and to directly package the caviar according to the teachings of Russian art, which has the manual tradition at its core. The salting follows the traditional Russian malossol method (little salt), the selection of eggs takes place by hand with absolute rigor and precision, as well as the packaging. All in a controlled environment. A meticulous and artisanal process, a ritual that is perpetuated to maintain high standards of excellence, over time. This is Caviar Giaveri, a brand dedicated to excellence, a recognizable, high and transparent style — like the quality of caviar offered in different selections and crus.

Estimated between Wednesday 15 May and Tuesday 21 May.

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