• Species: Pacific White sturgeon, Acipenser transmontanus
• Origins of the species: North American West coast, from Alaska to Southern California 
• Size of the fish: large, may grow to 800kg or 1760 lbs and can be as long as 6m or 19’
• Roe diameter: large, 2.8mm/3.2mm
• Color: dark grey to black
• Texture: compact and smooth, enhanced by its large roe 
• Character: balanced and elegant 
• Aromatic notes: strongly fruity with nutty and buttery notes, reminiscent of the most delicate nuances of the sea. 

Flavor notes: Tradition Prestige has large eggs that are silky and have elegant notes. Creamy, buttery flavors arrive first as hints of seaweed yield to a long, impressive clean finish. The taste of this caviar is perfectly balanced with round notes, combining delicate nuances of the sea with light, buttery flavors of pastry.

Recommended combination: Brut Champagne or Satèn (premium Franciacorta) bubbles. Serve on mother of pearl spoons as-is, to enjoy it in its purity. Or, harness Tradition’s buttery creaminess atop avocado or boiled potatoes to let its luxurious notes come forward.  

Time required to harvest: 14 to 15 years 

Shelf life: 90 days, unopened, from ship date

Ceremonial original tins, sizes 500 gr, 1Kg, 1.8Kg available for special order. Require one week advance notice. Email us at hello@calvisius.com

How It’s Made & How to Use It

Creating the Lingotto into beautifully shaped bars, like all the fine caviars we produce, takes time and commitment. Fresh Pacific White sturgeon caviar (Acipenser transmontanus) is stored in a mold and aged for around two months. Once Lingotto is properly aged, the flavor is intensified and the texture is firm enough to be shaved, micro-planed or cut into strips. 

Lingotto can be used on hot food, in fact, any dish’s warmth rehydrates it and enhances the aromas, making it ready to enjoy. 

Recommended combination: shave over lemon zested spaghetti for a pasta that will wow your guests. Slice using a truffle slicer into paper thin strips over potato or pumpkin purée. Pair with crisp dry bubbles, a crisp white wine or vodka.

Shelf life: 120 days, unopened, from ship date

Only two pure ingredients:

100% Calvisius Caviar dehydrated pearls and Adriatic sea salt from Cervia to intensify the flavor. 

Add some extra zest and let your imagination run free with savory creations.

From simply poached eggs to a creamy risotto, Neropuro is your secret ingredient to every dish.

Contains 1oz (28 grams) of product.

This unique caviar paste, Payusnaya, became a passion project for Calvisius.

An age-old Russian tradition, Payusnaya was traditionally produced with second grade eggs, harvested from overly mature sturgeon, and its recipe contained a high salt content which resulted in a bold fishy flavor.

It was used as nutritional bars ante-litteram by Russian soldiers during the Tsars military campaigns.

Acquiring the original recipe from Russian specialists, Calvisius’ caviar team developed their Payusnaya by mastering the Russian technique of lightly salting the eggs and hanging them in a linen bag to drain excess moisture.

Only premium grade Pacific White Sturgeon caviar is used, which lends a consistently smooth, creamy flavor; the result is a unique caviar paste that boasts intense, pure aromas.

A true Old World delicacy that has been elevated to the distinguished Italian standard of Calvisius and promises a notable caviar experience!

Shelf life: 90 days, unopened, from ship date

How to serve: bring to near room temperature and spread on bread, toast points, blinis or canapés like the Russians have done for decades.

Calvisius Caviar butter cream was specifically formulated in the U.S. for the American palate.

Developed by the team at Calvisius USA, our caviar butter is a unique combination of Italian know-how mixed with pure Vermont butter boasting 83% butter fat and then blended with an abundance of Pacific White Sturgeon caviar.

A delicate aroma with concentrated flavor makes this a perfect accompaniment with hors d’oeuvres, pastas and risottos.

Elevate fish or steak courses by placing a dollop on top just before serving. Great on spinach, asparagus, or simply with raw radish as the French do!

Up to 120 days shelf life. Keep refrigerated.