Order now

Canaletto PERVINCA is “the caviar” par excellence, the most refined and iconic caviar on the market: the Beluga caviar.
It is obtained from the Huso Huso sturgeon and is by far the most prestigious.
The Beluga sturgeon is native from the Caspian and Black seas, but it was also very proliferous along the Italian Po River until the 1970s, also known as the Ladan sturgeon.

It is processed with the traditional “Malossol” method (meaning with low salt).
The eggs are among the largest, with a delicate, thin and extremely fragile membrane, with a medium size of 3.2mm.
The color is pearly grey with different shades, which get lighter the more the fish is advanced in years.
Available all year around.

The taste of Pervinca is exquisitely delicate and should be handled with specific tools, like the mother-of-pearl teaspoon (or even a gold one!), not to alter its very delicate flavour.
The eggs’ membrane is very soft, making it the creamiest among the caviars with sensations of sea and butter

Better tasted alone, pure.

This type of caviar has always been present on the tables of Emperors and Shahs, making it a symbol of luxury and exclusivity par excellence.
The Beluga sturgeon reaches its maturity around 20-22 years and can weigh over 100 kg.

There are 4 to 7 years between reproductive cycles (if the eggs are not extracted). The size of the eggs will then be larger.

Beluga sturgeons can live up to 100 years.
The largest beluga of all time was almost nine meters long and weighed 1,500 kilos!

storiona di beluga

Recommended recipe

This is the only caviar you should taste in absolute purity!

Be sure not to have perfume on hand. Take a small amount of caviar with the mother-of-pearl spoon and place it between the thumb and the index finger: this warmth of the skin “opens” the cold caviar and thus releases its aromas in the ideal balance of taste and persistent aftertaste.

However, if you want to serve it on a plate, the combination with the classic blinis is fabulous: if you want, lay the caviar on a delicate layer of butter or sour cream to increase the creaminess of this spectacular caviar!

Tips for storage

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.


The finest Champagne, ça va sans dire!

ricetta consigliata pervinca

100% Italian Quality

Every single CANALETTO product seeks perfection in terms of quality thanks to 100% guaranteed and certified Italian production.

Related Products