CAVIAR GIAVERI SEVRUGA, ITALY
Caviar Giaveri Sevruga成熟6-7年。最小的卵被称为“母鲟”，具有2mm的细小颗粒-收获前的成熟期较短（与Osietra或Beluga相比）。中小型不透明颗粒为黑色，有光泽。
Caviar Giaveri Sevruga具有三种鱼子酱中最浓郁的风味。它的风味特征包括浓烈，中等强度，类似饼干，并带有淡淡的黑巧克力味。 可以单独搭配面包或俄式薄饼，再加上通常的点缀，可制成焦糖布丁，细香葱，刺山柑，葱和红洋葱。深色谷物突出于小点心和开胃小菜上，塞夫鲁加与口味较温和的伴奏完美搭配：鸡蛋和土豆菜肴，以及用作奶油色海鲜菜肴的装饰物。烤扇贝或大比目鱼的上乘之选。
Imported from the fish farms at Caviar Giaveri in Northern Italy; offering their first-class-quality caviar to the world for over four decades. All of the sturgeon are from Russian origin. Caviar Giaveri sustainably raises their sturgeons using the most modern fish farming technologies. Following traditional methods, the caviar is harvested by hand, and manually packed to preserve freshness and flavour. All of Caviar Giaveri products are known the world over for their distinction in quality and superb flavour.
Caviar Giaveri Sevruga; (species Acipenser stellatus) from sturgeon matured for 6-7 years. Known as the “mother sturgeon” with small 2mm grains, the smallest eggs- given the shorter maturation period (compared to Osietra or Beluga) prior to harvesting. The small-medium, opaque grains are black in colour and lustrous.
Caviar Giaveri Sevruga has the strongest flavor of the three grades of caviar. Its flavor profile consists of sharp, mid-intensity, biscuit-like, with a hint of dark chocolate undertones. At Caviar Giaveri only the traditional Russian “Malossol” method is used (less than 4% salt). Exceptional on its own, serve with bread or blini- adding the usual garnishes crème fraiche, chives, capers, shallots & red onions. The dark grains stand out atop canapes and hors d’oeuvres and Sevruga pairs nicely with milder-tasting accompaniments: egg and potato dishes, as well when uses as a garnish with cream-based seafood dishes. A superb addition to grilled scallops or Halibut.