Il caviale di Calvisius.


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.

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