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Food preparation based on butter and caviar made by mixing cow's milk butter and sturgeon roe. Caviar can be derived from the following sturgeon species: white sturgeon (Acispenser transmontanus), Russian sturgeon (Acispenser gueldenstaedtii), Siberian sturgeon (Acispenser baerii), ladan sturgeon (Huso huso), Amur Kaluga sturgeon (Acispenser schrenkii x Husoo dauricus) or a mix of 2 or more of these species.
Origin: EU milk, sturgeon caviar raised in Italy or abroad, sea salt from Cervia.
Butter 70%, caviar 30% (sturgeon roe, salt, preservative E285), salt.
90 days from packing. Once opened, consume within 3 days.
Store in the refrigerator at 0 / +4°C.
Extremely versatile, it is ideal spread on croutons but also on pasta, in risottos or combined with fish dishes.
Consistency: homogeneous appearance and spreadable consistency Color: light gray color Taste: typical flavor of the ingredients
Fish and fish roe. Dairy products.
Prestige metal jar with "coin" opening and vacuum seal. Metal ring-pull with tear-off opening with vacuum seal.
Energy 2424 kj / 588 kcal Fats 59.3 g of which saturated fatty acids 40.3 g Carbohydrates 4.8 g of which sugars 0 g Protein 8.74 g Salt 1.8 g