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hors d’oeuvres
a great balance of different flavours
It is produced from the sturgeons grown in Germany using a so-called "Live milking" technique - a respectful method of harvesting caviar without harming the fish
Attilus Kaluga caviar is Malossol which literally means 'lightly salted'
Bottarga in Beeswax bottarga hors d’oeuvresBottarga: one of the most delicious gastronomic Mediterranean delicacies. Its made from the roe (egg sacs) of wild mullet eggs (Mugil cephalus) cleaned, salted, pressed and dried. It has a subtly salty and incomparable to any other seafood authentic fishy taste. It is traditionally consumed as an excellent spread appetizer on hot bruschetta, or as a condiment for a main course, for example, with classic spaghetti or risotto. The finished product is
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