fresh sustainable caviar

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T H E S TO RY
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J O U R N EY
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T H E VA L U E O F T I M E
“Time present and Time past are both perhaps present in time future, and time future contained in
time past.”
(T.S. Elliot)
rat
io
no
ft
he
fry
Larvae weaning
dm
atu
Up to
40 days
Up to
1581 marble slab with the city bylaws that establish the right
tro
lle
1 year
of the Conservatories on fish sold in the city of Rome.
Co
n
CRAFTSMANSHIP
Up to
13 years
s
male
he fe
ion
ract
ext viar
,
r
a
a
avi the c
f
he c
of t ation o
n
o
r
ti
a
a
p
r
u
re
mat and p
y
ond
Sec e ovar
h
of t
Up to
9 years
Fattening of the females and first
maturation of the caviar
STORIA
n and
ratio
Matu
ft
tion o
epara
s
Caviar, appreciated since the times of the Byzantine Empire, was known as “Khavjar”, literally “Cake of
Power”. But its history dates back much further. With Venice as a European port of entry, in the 15th century caviar
had already become a delicacy on the table of every nobleman. Legend has it that Leonardo da Vinci gave the
beautiful Beatrice d’Este the prestigious egg of a majestic sturgeon which had been caught on the banks of the
river Ticino, placing it in a magnificent box encrusted with precious stones. Galileo Galilei, who lived in the early
Up to
6 years
17th century, was the first celebrity known to love caviar so much that he would send it as a gift to his daughter’s
convent in Florence. (Ramade, 1999: 10, 11, 14).
Sturgeons are the oldest family of bony fish in existence and they appear in the fossil record about 200 million years
ago. It is a long-living species that can live up to 100 years, weigh over 880 lbs (400 Kg) and reach a maximum
length of over 17 feet. To taste a good caviar you can’t be in a rush. The wait lasts more than 11 years and consists
in care and constant attention in observance of natural rhythms. This is the value of time, to be observed until
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Time is one of the secrets of Calvisius top-grade sturgeon caviar.
the right moment, that Calvisius experience recognizes, in order to provide the connoisseur with an excellent and
uncompromising product.
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C R A F T S M A N S H I P
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R E V E A L I N G C H A R A C T E R T H R O U G H D E TA I L S
Calvisius combines time-honored Italian
traditions with sustainable technologies.
For over fourty years, the skilled and
passionate hands of our Caviar Masters
have been taking care of our top choice
caviar, using cutting-edge production
methods and traditional manual
techniques to preserve the sensory
characteristics, wholesomeness and
freshness of the best “Calvisius Caviar”.
Thanks to this exceptional attention,
Calvisius caviar has become one of the
most exquisite delicacies in the world of
cuisine, for the discriminating consumer to
savor at every special occasion.
“Inspired passion, creative vision and patient research,
from one generation to the next.”
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FRO M T H E S O U RC E
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TA K I N G C A R E O F S T U R G E O N ’ S W E L L B E I N G
“Our Thirst for perfection springs from a natural desire
for excellence. No less.”
Calvisius Farm was founded in the
mid-1970s and since then the quality
of our fresh caviar has been the result
of immaculate processing methods
combined with exclusive feed and the
pure spring waters the sturgeons swim in.
The clean taste and high quality of
our caviar is unique, as Calvisius is
both farmer and producer, having
direct control over every aspect of the
sturgeons’ life: each caviar tin is labelled
and raced to the sturgeon it came from.
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S U S TA I NA B I L I T Y
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T H E NAT U R A L C H O I C E TO P U R S U E
Since 1998, the sturgeon has been on
the Washington Convention’s list of
endangered species. Calvisius, thanks to its
sustainable farmed caviar that contributes
to the protection of the sturgeon and the
environment, has been awarded besides
other certifications with highly acclaimed
certifications such as “BRC and IFS Higher level.”
We are particularly proud of
being the first “Friend of the
Sea” certificated sustainable
aquaculture.
“To prize the sturgeon, preserve the species, reduce
any pointless waste. For us this is a sign of respect for nature.”
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T I M E L E S S L I FE S T Y L E
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A G R E AT TA S T E TO D I S C O V E R
The perfect environment of Calvisius
allows year round production of
premium caviar, “Malossol quality”, a
Russian word that means “low in salt
content”. Connoisseurs prefer fresh
malossol, which contains a maximum
of four percent salt, preserving even
the most delicate and light flavors
and tastes.
Calvisius has also reached its current
position in the market because of the
considerable size of its eggs (up to
3.2 millimeters) as well as its total
hygiene standards.
“It is only by creating something that fulfills someone else’s dream
that we reach an achievement. This is authentic Excellence”
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WHEN HISTORY BECOMES KNOWLEDGE
Caviar reached a level of large scale
distribution around 1600 in Russia, from
the eggs of three species of sturgeon in
the Caspian Sea and the Black Sea: Beluga,
Oscietra and Sevruga.
At the same time the merchants of Venice
also contributed to introducing caviar in
Italy, where the tradition of the sturgeon was
already present. Over the years, the elite
fashion of caviar began to make its way into
the most exclusive European, American and
Japanese circles, with admirers
such as Audrey Hepburn, Marilyn Monroe and
Ronald Reagan, just to name a few of the more
well known. Unfortunately, the need to satisfy
foodies of the era caused the progressive
disappearance of the sturgeon from many
of the original basins: entire populations of
sturgeons were destroyed, until they were
finally declared endangered. Calvisius began
operations in the late ‘70s, choosing to raise
three protected species out of about thirty
existing sturgeon species; this allowed us
to protect and preserve this species from
intensive fishing and pollution, discouraging
poaching without sacrificing the privilege of
the best caviar.
Today, with more than fourty years of
experience, Calvisius is specialized in raising
six species of sturgeon in order to offer just
as many exclusive and extremely high quality
caviar specialties.
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T H E F I N E S T C A R E F O R C AV I A R
Tradition caviar comes from the
Oscietra caviar comes from the
Sevruga caviar comes from the
Beluga caviar comes from the
Venise caviar comes from the
Da Vinci caviar comes from the
White Sturgeon, a species from the
Sturgeon of the same name, also
Sturgeon of the same name, a
Huso Huso sturgeon, which can
Siberian
Adriatic
Pacific coasts of North American
known as Russian Sturgeon (an
small sized species which rarely
grow to be as long as 26 feet (8
moderately sized species and
species which is typical in the
between
Baja,
ancient species originally native
reaches 55 lbs (25 Kg). It can
m) and weigh more than 6,700
reaches
anywhere
Adriatic Sea and the primary
California. It is one of the longest
to the Black Sea, the Caspian Sea
be found in the Black Sea, the
lbs (3 tons). Originally native to
between 17 and 89 lbs (between
waterways of the Padano-Veneta
living sturgeons, sometimes living
and the Azov Sea). It is a medium
Caspian Sea, the Azov Sea and
the Black Sea, the Caspian Sea
8 and 40 Kg). It is raised in many
region, Dalmazia, Albania and
to be one hundred years old, it is
size fish that can weigh from 44 to
in
tributaries,
and the Azov Sea, it was been
countries
world
western Greece. This caviar, with
heavier than 1,750 lbs (800 Kg)
110 lbs (50 Kg), providing a poppy
and it is also in the Aegean Sea
in Italy in the Adriatic, the Ionian
because of its relatively quick
its fresh, intense and decisive
and measures up to 19 feet long
and slightly nutty caviar with
and the eastern Ionian Sea. It
and in the rivers which connect
maturation, but it is native to the
taste, has a particularly smooth
(6 m). In addition to providing a
coloring that ranges from dark
has a rather aromatic taste and
to these seas before dying out. It
fluvial basins of Siberia (from the
consistency and its eggs are
lean, high protein meat, its biggest
brown to beige. Many consider this
is characterized by small eggs
is the rarest and most costly and
Ob river to the Kolyma river) and
characterized by medium sizes
value
Alaska
the
respective
a
weight
around
This
the
is
a
Sturgeon,
an
Italian
remains
connected
to be the most refined caviar. Its
(about 2 millimeters) with a color
it is characterized by large eggs
in the Baikal Lake basin. Its caviar
(about 2.4 millimeters) with a
remarkable
production
eggs are medium sized (between
that varies from light to anthracite
(bigger than 3 millimeters) which
has sizes which vary with age
rather clear coloring in shades of
of large eggs, bigger than 3
2.6 and 2.9 millimeters). It requires
grey. It requires minimum 7 years
tend to be oval shaped and have
(from 2.2 to 2.7 millimeters) in
brown to black. It requires about
millimeters, with coloring varying
a 9-11 year life cycle.
of the sturgeon life cycle and is
a pearl gray to dark grey coloring.
shades of grey and amber. It is an
10 years of the sturgeon life cycle.
extremely delicate to breed.
It requires about 20 years of the
extremely versatile caviar with a
sturgeon life cycle.
quite marked taste. It can have an
to
the
still
and
sturgeon.
from dark grey to black. The taste
is particularly delicate and elegant.
It requires about 11 years of the
important oil component which
sturgeon life cycle.
is high in Omega 3. It requires 6-8
years of the sturgeon life cycle.
WHITE STURGEON
OSCIETRA STURGEON
SEVRUGA STURGEON
BELUGA STURGEON
SIBERIAN STURGEON
A D R I AT I C S T U R G E O N
( A cipenser transmontanus )
( A cipenser gueldenstaedtii )
( A cipenser S T E L L AT U S )
( A cipenser H U S O H U S O )
( A cipenser B A E R I I baerii )
( A cipenser N A C C A R I I )
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Calvisius has two product lines in different
geographical areas of Northern Italy with
particular natural charm
and pure, clear waters which make the
taste of Calvisius caviar truly unique.
C A LV I S I U S C AV I A R
Calvisano is located in the characteristic
plains area of the Brescia province, rich
with our own precious springs. Its name
is derived from the Latin Calvisius, an
ancient Roman noble landowner
and great gourmet. The unique
characteristics of the pure waters in the
area where Calvisius decided to raise its
sturgeons are at the foundation of the
excellent ecosystem that guarantees the
authenticity and freshness of “Calvisius
Caviar”, which has become an exquisite
delicacy in worldwide cuisine.
A R S I TA L I C A C A LV I S I U S C AV I A R
“Ova Stirionis Conditvm Quod Caviare Vocant.”
(Platina, 1471)
Italy was, is, and will always be one of the authentic motherlands of
the sturgeon. Caviar has deep Italian roots: it has been traditionally
prepared and considered a true delicacy, a precious food, a privilege
reserved for Nobles and Popes, especially between the XVth and
XIXth centuries. Many masterpieces of art and protagonists of the
Italian Renaissance have preserved and passed on to us the evidence
and the value
of Italian caviar’s food culture. Ars Italica Caviar takes its inspiration
from it and from the teachings and the passion of great chefs in
history such as Maestro Martino (1456), Bartolomeo Platina (1471),
Bartolomeo Scappi (1570), Bartolomeo Stefani (1663) and many
others, who revealed the recipes, definitions, Italian craft secrets of
caviar production and the traditional ways to consume it.
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AN INDULGENT JOUR NEY FOR ALL YOUR SENSES
TRADITION
OSCIETRA
BELUGA*
White Sturgeon caviar is smooth
and slightly nutty, with a medium
firm texture. With an elegant
aroma and an unmistakable flavor,
this exquisite caviar is large in size.
Chipped ice and a horn spoon is all
you need to fully appreciate this
exceptional sturgeon roe.
Characterized by a firm egg, dark
brown in color with a golden
hue and having a rich, nutty,
creamy flavor. Originated by the
Acipenser Gueldenstaedtii, this
was historically the most popular
caviar for its taste. Serve atop
blinis, mashed potatoes, oat cakes
or unsalted water crackers.
Beluga caviar has always been
considered the most prestigious
because of its rarity and the
significant size of the egg. Tasting
it deserves the proper attention
and in its purest state the smooth
characteristics connected to the
shape, size and consistency of this
egg can be appreciated between
the mouth and tongue. A delicate
wine or fine champagne enhance it
even more.
VENISE
Slightly smaller in size than the
White Sturgeon and Oscietra, the
Calvisius Venise has a well-rounded
flavor that lingers on the palate.
This is a recent addition to the
caviar family of Calvisius. Served
best with dollop of crème fraiche
or as garnish for fine recipes.
* Not available for US Market
The exclusive Calvisius Caviar Collection Box provides a
taste of a selection of our best Malossol caviars. This is an
experience not to be missed of a voyage through tastes to
discover the value of our finest fresh sustainable caviar.
We recommend serving the caviar using mother of pearl
spoons because metal could change the taste. Caviar should
be refrigerated (not frozen) until served and it should be
served in a small basin or a crystal goblet immersed in shaved
ice. It should be accompanied by champagne/white dry white
wine or premium vodka.
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D E L I G H T F U L M O M E N T S TO S AVO R
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Spaghetti
with caviar
Ingredients for 4 servings
200 g of premium Italian spaghetti
One 50 g can of fresh Calviusius caviar
30 g of butter
Black pepper
Salt
•
Cook the spaghetti in 2 liters of boiling salted
water. Place a terrine over the spaghetti
pot and melt the butter. Save some of the
cooking water from the pasta.
•
Drain the spaghetti and add the melted
butter, some pepper and some cooking
water.
•
Mix everything together and divide the
spaghetti up on plates, top with caviar and
serve immediately.
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Bites of quail
eggs, celery root
and caviar
Ingredients for 4 servings
Six 1oz cans of fresh Calviusius caviar
4 quail eggs
A small celery root
One teaspoon of sour cream
One lemon
Salt
• Clean and wash the celery root, julienne it
and blanch it in boiling salted water with
some lemon juice.
• Strain it, let it cool and dress it with some
sour cream and salt.
• Boil the quail eggs for 3 minutes, drain the
water and let them cool. Peel them and cut
them in half.
• Arrange the celery root on plates to create
4 little nests. Then place the eggs in the
center and top them with caviar.
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Zucchini Tartar
and zucchini
blossoms with sturgeon
and caviar
Ingredients for 4 servings
4 teaspoonful of Calvisius Caviar
6 fresh small zucchini with their
blossoms
10 thin slices of sturgeon carpaccio
Extra virgin olive oil from Liguria
White pepper
Celtic gray sea salt
• Peel the zucchini, detach the blossoms
and put them off to the side. Dice the
zucchini and 4 blossoms into very small
cubes, then cut the remaining blossoms
into thin slices.
• Dice two slices of sturgeon, mix it
with the vegetables and dress with a
tablespoon of olive oil, ground pepper
and a pinch of salt.
• Divide the tartar into 4 presentation
rings, stiffen with a teaspoon and remove
the ring.
• Top with sturgeon and the blossoms
20that
had been put off to the side, dress with a
pinch of salt and finish up the dish with a
teaspoonful of caviar.
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Calvisius HQ and Farm
21
Via Kennedy – 25012 Calvisano (Brescia) ITALY
Ph. +39 030-96.86.991 Fax: +39 030-968433 Email: [email protected]
For sales info: [email protected]
www.calvisiuscaviar.com
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