Calvisius Caviar

CALVISIUS CAVIAR – A ROYAL EXPERIENCE MADE SUSTAINABLE

There is no question that Italy’s traditions surrounding food and wine are countless – but historically caviar has been left to the Russians. Little do most people know that Italy is rich with “black gold,” with stories of its discovery dating back to the late 1400’s, when Leonardo da Vinci happened upon a magnificent sturgeon in the Ticino river – a tributary of the Po. As the legend goes, he harvested its roe as a long-fabled gift to the young princess, Beatrice d’Este, whose “treasure chest of small black pearls” were comically much-hyped and never seen. The Ticino river has remained, ever since, a secret source of top-grade sturgeon caviar – the kind that, like Beatrice’s, is quickly gobbled up and savored bite for bite. But the secret is spreading as Europe’s most recognized and voluminous producer, Calvisius, proves that Italy’s sustainably farmed caviar is, more than ever, a true royal experience.

Most easily found at their ultra-chic lounge in the ground floor of New York City’s Four Seasons hotel, Calvisius is the top choice caviar for Gordon Ramsay in NYC’s London Hotel. It’s also served on the first class flights of Lufthansa Airline, Thai Airline, and Singapore Airline. Its taste and quality are unlike any other, as Calvisus is both farmer and producer – not like your typical merchant who must go through several middlemen. With a sustainable aquaculture farm located in the Brescian lowlands of Calvisano, Italy, Calvisius has direct control over every aspect of its fish and their eventual product.

The story of the Agroittica Lombarda farm begins, curiously, with a steelworks plant. In the 1970s, environmental regulations encouraged its partners to find a balanced ecological way to cool their metals without disturbing the ground water table, and the heat exchange solution they devised resulted in waters whose temperature would be ideal for sturgeon farming. With worldwide sturgeon populations deeply in need of rehabilitation after commercial over-fishing, Agroittica’s sturgeon farm became a genius result of environmental – and industrial – need. Today, Agroittica’s operations are recognized by the international organization, Friend of the Sea, as meeting the top standard in eco-friendliness.

These practices are exactly what makes Calvisius caviar so special: from the natural spring water they swim in to the optimized, exclusive feed they’re given, every aspect of the fish’s is controlled for their utmost well-being. The roe they yield is the purest, most clean-flavored product on the market, free of contaminants or water pollution – often the downfall of wild caviar. Agroittica’s perfect conditions allow the caviar harvest to extend through most of the year, resulting in a smaller shelf life and, therefore, a true malossol (low-salt) product with a more delicate, true flavor. Furthermore, each tin of caviar is properly labeled so that it can be traced to the exact sturgeon it hails from, giving Calvisius a comprehensive understanding of each batch’s freshness, provenance, species type, and so on.

With over 25 years of caviar production under their belt, Calvisius is still a young company their sturgeon are allowed to mature for at least twelve years before harvesting but already, their caviar has been hailed as Europe’s best and most sustainable by a variety of culinary and environmental organizations, ranging from the International Travel and Catering Association to the Italian Academy of Cuisine and the European Centre for Agricultural Promotion. In addition, Agroittica has garnered the top accolades and certifications in the field, including the ISO 9001, the IFS and the BRC.

The proof is in the tin: Calvisius’ white sturgeon malossol, their best seller, features large dark gray pearls whose unmistakably mild, nutty taste reveals the purity and delicacy associated with only the best. It pops and melts on the tongue, hardly salty at all – a sure surprise for those unfamiliar with caviar of this quality. Even more prized, perhaps, is their classic oscietra, almost clear with an amber-like translucence – as pretty as the pearls Princess Beatrice’s court must have imagined. Its aroma is more intense, the texture taut and firm, literally exploding on the tongue and yielding the unadulterated flavors that caviar enthusiasts seek out almost religiously.  In a side-by-side comparison with wild caviar, there’s no doubt that the pristine waters and feed of the farmed variety make it the cleaner tasting, more esteemed choice across the board.

To experience these ocean gems, there’s nothing quite like the swanky year-old Calvisius lounge at the Four Seasons – the first and only of its kind. The space, designed by renowned architect James D’Auria, is anchored by a beautiful backlit display of Calvisius’ signature items – any of which can be enjoyed at the white onyx bar with a glass of champagne or, just as easily, taken to go. Service is paramount, in keeping with the luxury digs and product. Caviar is most typically enjoyed by the tin, served atop a custom-designed glass dome filled with ice and presented with mother of pearl spoons, blinis, toast points, crème fraiche and French butter. It’s also served “The Italian Way,” in a martini glass atop creamy mashed potatoes – the perfect textural foil to the caviar’s snappy texture and robust flavor.

For novices developing their caviar palates, Calvisius offers tasting flights called “solamente,” seven-gram portions with all the necessary accoutrements for extensive tasting. The beverage list – a comprehensive menu with the most high-end names in Champagne and vodka – gives ample choices for diners to find the perfect pairing for their chic culinary experience.

Presenting Limited Edition White Sturgeon Elite Through To 2012

This season, allow temptation and indulgence to whisk you away by consenting to the allure of Calvisus’ ultimate refinery of “black pearls”: the Limited Edition White Sturgeon Elite, now available through 2012.

The Limited Edition White Sturgeon Elite has the largest roe next to Beluga (a variety no longer available in the United States.) The rare caviar of the White Sturgeon Elite has a buttery texture and a robust, nutty flavor. The glossy, rich color ranges from a light grey to a dark hazel. Like all other Calvisius products, the White Sturgeon Elite is ecologically maintained, allowing for the caviar to be completely fresh without the addition of extra salt. This creates a more pleasurable experience and allows the palate to detect the fine, subtle flavor notes present in the White Sturgeon Elite.   

Also new to the chic Calvisius Caviar Lounge located on the ground floor of New York City’s Four Seasons Hotel are two innovative tasting experiences customized for two. They are designed to introduce newcomers to a variety of caviars, while at the same time allowing a seasoned caviar connoisseur to indulge further.

The tasting flight known as Caviar Sinfonia, offers 10 grams of each selection of caviar, including the Solamente Oscietra Classic, White Sturgeon Caviar the Italian way (served on a creamy potato puree), and Caviar de Venise on quail eggs with smoked Sturgeon Carpaccio, served with two regal flutes filled with Bellavista Cuvee Brut NV.

The Caviar Rainbow option offers a 10 gram portion of each selection including De Venise, White Sturgeon, and Oscietra Classic served with blinis and crème fraiche as well as toasted bread and baguettes served with French butter.

The beverage list – a comprehensive menu with the high-end names in Champagne and vodka – gives ample choices for diners to find the perfect pairing for their chic culinary experience. The latest cocktail creations include the Bellini made with Bellavista Champagne and peach nectar and the Negroni made with Campari, Martini Rossi, and Bombay S. gin. A highlight on the beverage menu is the Caviar Martini, which holds caviar within the confines of its olives.

Should a visit to the lounge be too far a ride for the fix, Calvisius sells their caviar through their e-commerce site, www.calvisiuscaviar.com. Its direct-to-farmer relationship not only ensures freshness and quality control, but allows Calvisius to pursue the most affordable price point for their gem-like product.

If caviar’s consumption has traditionally been seen as a culinary pinnacle and a celebration of life, there’s no question that Calvisius, with its ecologically sound practices, pristine standards, and top recognitions, is at the threshold of caviar’s new era: one that preserves the flavors and textures that make the pearls so very fit for a king, but with the sustainable practices and accessibility that continue to broaden the delicacy’s unique appeal.

Calvisius Caviar Lounge is located at 58 East 58 Street, in the ground level of the Four Seasons Hotel, New York.

www.calvisiuscaviar.com

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