Ossietra is mythical: dark caviar, the favourite of the tables of early Iran, and nowadays acclaimed by the best experts. Incredibly sensual, with a unique texture that rolls off the tongue in an explosion of hints of dried fruits and seafood.
Oscsetra caviar is obtained from the “Acipenser Gueldenstaedtii Colchicus” sturgeon, a medium-sized species measuring around two metres in length and weighing between 50 and 80 kilograms. This large-nosed sturgeon feeds off algae, small fish and crustaceans.
The roe measure around 2 millimetres in diameter and they are small and grey and are highly sought-after for their unmistakable aroma.
The best quality caviar in the world comes from the countries washed by the waters of the Caspian Sea.