Caviar Academy
The Caviar Academy is a space dedicated to those who want to explore the world of caviar, with content designed for enthusiasts and the curious alike. Here, you can delve into the history of this delicacy, from its ancient origins to modern production techniques.
The section covers both traditional and innovative methods of sturgeon farming and roe processing. It also offers a complete guide to the different types of caviar, highlighting their unique characteristics and the proper tasting methods to fully appreciate their flavor.
The Caviar Academy is the ideal reference point for anyone wishing to discover every nuance of this luxury food, with a special focus on sustainable production practices.
China dominates global caviar production, followed by Italy, France, Iran, and the United States.
The Italian caviar market is growing, with 62 tons produced in 2022 — a 31% increase since 2020, driven mainly by exports.
Caviar etiquette calls for small servings and slow tasting, without chewing, to fully appreciate its flavor.
The sensory analysis of caviar evaluates color, aroma, texture, and taste to identify its quality and distinctive characteristics.
The Italian caviar market is growing, with 62 tons produced in 2022 — a 31% increase since 2020, driven mainly by exports.
Sevruga caviar is distinguished by its small eggs (about 2 mm), uniform color, and intense flavor with notes of sea, iodine, and hazelnut.
White sturgeon caviar, native to the west coast of North America, is prized for its large eggs, creamy texture, and delicate flavor.
Kaluga and Amur caviar, originating from the Amur River between Russia and China, is similar to Beluga but more accessible, with golden eggs and a balanced taste.
Baerii caviar, obtained from the Acipenser baerii sturgeon, is appreciated for its small grey-brown eggs and delicate flavor with light iodine notes.
Oscetra caviar is distinguished by its eggs ranging in color from grey to golden, with a silky texture and an elegant flavor featuring notes of hazelnut and butter.
Beluga caviar, considered the most luxurious and rare, comes from the Huso huso sturgeon and is known for its large grey eggs and delicate, buttery taste.
The main types of caviar include Beluga, Oscetra, Baerii, Kaluga, Sevruga, and White Sturgeon, each with distinct characteristics and origins.
Caviar processing is carried out by hand — from the selection of roe to the Malossol salting method, followed by packaging and maturation.
The history of caviar traces back to ancient Persia and Russia. The word “caviar” comes from the Persian “khavyar”, meaning “egg.”