WHAT IS CAVIAR
The word caviar has been used in reference to different products in several countries of the world, but according to the Codex Alimentarius, caviar is the product prepared from eggs obtained from sturgeons, fish belonging to the Acipenseridae family.
MALOSSOL TECHNIQUE
For the best tasting experience, caviar must be first and foremost fresh and "malossol", consisting of intact eggs of sturgeon and salt.

Malossol means "low salt” in Russian, and distinguishes a product prepared with the best roe, very delicate and complex, but also characterized by a lower shelf life.
APPEARANCE
To properly assess the quality of caviar, take a small amount (3-5 g/ 0.10-0.17 oz) with a mother of pearl spoon (bone or horn), and place it on the back of the hand between the index finger and thumb. Gently move the caviar and tilt your fist towards the light, ensuring the absence of broken eggs and excess oil, and appreciating the color and sheen of the product.
SCENT
After a few seconds on the hand, caviar warms slightly and the evaporation of aromatic molecules, otherwise hardly perceptible at 0 ° C, intensifies.

Bring your fist under the nose to evaluate the fragrance; this has to be almost absent, vaguely evoking the sea, but no flavor should be associated with that of preserved fish.

Even after the caviar has been tasted, the hand shouldn’t have a strong fish odor.
THE TASTING
Once caviar is in the mouth, linger pleasantly on its taste by sliding the eggs on the palate and appreciate its smooth and tender texture and the amazing explosion of flavors. Only then, complexity, intensity and finally the persistence of the incredible taste of caviar can be truly appreciated.
FLAVOUR
The taste of freshly washed eggs quickly changes into an almost sweet flavor with aromas of dried fruit (from hazelnut to walnut), butter and yeast, depending on the species of origin sturgeon.
Some caviar may also have flavors with stronger hints of sea, that recall seafood (especially mussels, clams, oysters and sea urchin), or the sweetness of shellfish (shrimp, crab, lobster, mantis shrimp), or seaweed, freshwater and spirulina algae.
Other times caviar can recall the flavor of fresh fish (whole fresh fish, raw fish or boiled fish). However, if caviar smells or tastes like preserved fish (stockfish, herring, feed, etc.) it is a major defect and this is a sign of poor preservation.
IN TRADITIONAL CUISINE
Traditionally, caviar is associated with products such as butter, sour cream, onion, egg, lemon and also very dry iced vodka. However, these pairings, are often served to cover the excessive salinity and very marked aromas of older caviars.
CALVISIUS SUGGESTS
Calvisius recommends pairing our product, pure "malossol" to dry sparkling wines. These help the flow of aromas and merge its aromatic complexity to that of caviar with often surprising effects.
Some caviars are more suitable to be used in the kitchen or used with strictly cold or lukewarm light starches such as pasta, rice, potato.

Almost raw egg yolk, light sour cream, soft bread or blini are suitable to meet the texture of the roe, while others can only be fully appreciated simply by themselves.