Canaletto INTENSO is obtained from the Russian sturgeon commonly called Oscietra or Danubian sturgeon (Acipenser Gueldensteadtii).
Its colour is generally amber with rich cognac and honey hues. It is an extremely pleasant caviar, made excellent by the traditional “Malossol” process.
With large eggs up to 3,0 mm, this exquisite caviar is appreciated by the most demanding caviar enthusiasts and connoisseurs.
Available all year around.
INTENSO caviar is characterized by a particularly refined, balanced and soft flavor, with a slight nutty aftertaste.
The maximum registered size for a gueldenstaedtii is over 2 meters in length for over 100 kg of weight. The maximum known age is 50 years.
To enhance this excellent product, it is recommended to combine it with brut sparkling wines, Franciacorta saten or vintage rosé wines with a good “structure”.
Storage tips
Caviar should be stored in the coldest part of the refrigerator, usually the bottom shelf. Storage temperature: from 0 °C to 4 °C.
Once the can is opened, the caviar must be consumed within 48 hours.
A curiosity
It takes an average of 13-15 years of waiting to obtain this caviar.
Did you know that the word “осетра” (osetra) in Russian really means sturgeon?
The word: икра осетра (Ikra Osetra) actually means sturgeon caviar.
Serves: 4
Ingredients
Method
Toast the hazelnuts in a pan (the same pan will be used later to cook the rise), so that their aroma and the oil can slowly be released. Remove the hazelnuts once ready and set them aside.
Stir fry the shallot and half of the butter in the pan, add the rice and toast it. Use the vodka to blend the rice and keep cooking it adding the light vegetable broth little by little, stirring often. The risotto must have a very delicate flavour, so that it won’t cover the taste of the caviar.
When cooked, stir off the heat with the remaining butter, add the burrata stracciatella and decorate the risotto with the previously toasted hazelnuts. Add the caviar on top and serve.
Now have a seat and… Enjoy your meal!
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