At Dole & Bailey, we are proud to offer the finest ingredients for chefs and home cooks. Calvisius is simply the finest caviar in the world. Read below to learn more about this sensational caviar purveyor. All of the items listed below are available for order (some on a pre-order basis) from Dole & Bailey.
Thank you Chiara Carfi, Calvisius' Director of Marketing & PR, for putting together this exceptional blog post.
Since the late 1970s, Calvisius has set the gold standard in sustainability and superior taste for farmed caviar, from its 150 acres of sustainable aquaculture pools.
Our farm is located in Calvisano, between Milan and Venice, and in the Ticino Park, closer to Varese, also in Northern Italy.
Italy’s mountain spring water and the care and time, tracing the life cycle of every sturgeon, results in various types of excellent caviar. Innovations and the latest technologies assure the highest levels of environmental safety standards.
Calvisius was one of the first companies in the world to create a large scale sturgeon farm in the 1970s: to date it is, in fact, the most cutting edge farm with respect to the know-how for the production of caviar and the strictest sustainable practices. Calvisius produces the largest variety of caviars in the world and is an industry benchmark in terms of farming standards, quality and quantity of the caviar produced.
Our state-of-the-art sustainable practices include replenishing rivers worldwide with previously endangered stocks as Calvisius specializes in cultivating pure sturgeon breeds.
AN INHERENTLY UNIQUE PROCESS
One of the main reasons behind the quality of its caviar is the fresh spring water in which sturgeons are raised, making the resulting caviar superior even compared to its wild counterpart. Moreover, the highly-methodical process employed allows us to extract the eggs at the right time, when they are perfectly ripe. Calvisius, in fact, knows that the value of time is ultimately the main ingredient for producing excellent caviar. It can in fact take up to 22 years to produce high-quality caviar, depending on the sturgeon species.
CALVISIUS - “FRIEND OF THE SEA”
This, matched with a unique farming environment (the purest spring waters, highest standards of hygiene, organic food regimen for the fish, and breeding conditions for sturgeon as close as possible to their natural environment), make Calvisius synonymous with exceptional caviar internationally while being also recognized as the first “Friend of the Sea” certified sustainable aquaculture.
Calvisius is also a reputable caviar source as the breeding, producing, packing and sales are all done by the company, with no intermediaries involved, thus guaranteeing transparency and quality consistency.
Presently, four styles of Calvisius caviar are available in the American market. Pacific White Sturgeon is labeled ‘Tradition’, Siberian Sturgeon for ‘Siberian’ caviar, Russian Sturgeon for ‘Oscietra’ and Starry Sturgeon for the delicate ‘Sevruga’ caviar. By curing in the true “Malossol” (low-salt) technique, each caviar’s distinct, natural qualities emerge resulting in an unparalleled tasting experience. One that brings the caviar lover back to the Golden Age of caviar.
Calvisius Tradition caviar: Pacific White Sturgeon (Acipenser transmontanus) Caviar. Exceptionally large eggs that vary from light charcoal grey and amber tones to ebony, with diameters from 2.8 to 3.2 mm. Calvisius extracts the roe of white sturgeon at at the second ovulation, at 15 years of the sturgeon’s life cycle.
Tasting 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.
Calvisius Siberian caviar: Siberian sturgeon (Acipenser baerii), native to the fluvial basins of Siberia (from the Ob river to the Kolyma river) and in the Baikal Lake basin. Siberian caviar has a firm texture with excellent caviar pearl structure—smaller than other caviars but full-flavored with aspects of iodized minerality, and a pure, strong finish. The fish is mature at 7 years, but Calvisius waits until 8 years to extract the perfect caviar.
Tasting notes: A bold caviar with full-flavored aromas of the sea and finishes with clean, pure unabashed flavor. The Royal selection boasts a perfect marriage between bottarga and dried fruit flavors with just a trace of cured meats.
Ars Italica Calvisius Oscietra caviar: Russian Sturgeon (Acipenser gueldenstaedtii) Caviar, known as Oscietra (also spelled Ossetra and Asetra) worldwide. Medium eggs that are dark brown that shimmer with a golden hue, between 2.6 and 2.9mm. 13 years of the sturgeon’s life cycle are required before roe is extracted.
Tasting notes: a rich, nutty, creamy flavor so prized that it sets the standard in caviar. Expect diverse notes and fascinating nuances. Oscietra Classic has delicate, smooth flavors and a nuanced nuttiness with just a hint of lingering saltiness.
Ars Italica Calvisius Sevruga caviar: Starry Sturgeon (Acipenser stellatus) caviar, known as Sevruga worldwide. Small eggs that vary in color from light to anthracite grey, diameter is about 2mm.
Tasting notes: Sevruga is known to have the strongest flavor profile among all of Calvisius’ caviar. Rich and complex flavors of the sea with a slight touch of hazelnut and iodine. Slightly reminiscent of anchovies. These small delicate beads deliver what the Sevruga enthusiast expects: a connoisseur’s caviar.
Calvisius Caviar butter cream: Calvisius Caviar Butter cream was specifically formulated in the U.S. for the American palate. Developed by the team at Calvisius USA, this 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 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. Or eat simply with raw radish as the French do! The caviar replaces the salt traditionally used. For those who love the taste of caviar...and butter, this will certainly not disappoint.
Lingotto: Calvisius Caviar Lingotto is made of Pacific White sturgeon stored in a mold and aged for around two months. Once Lingotto is properly dried, 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.
Payusnaya: 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 masters 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 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!
How to serve: bring to near room temperature and spread on bread, toast points, blinis or canapés like the Russians have done for decades.
For more information about Calvisius Caviar, visit their website.