the art of
making caviar

Caviar is an indulgent delicacy. It represents the epitome of luxury and sophistication. But the journey of caviar from its inception to becoming a culinary masterpiece is a long and intricate process that demands patience, skill, and expertise.

At Rossini Caviar

we believe that producing caviar is a work of art and we take great pride in our artisanal approach to caviar production.

We are committed to preserving the traditions of caviar production while constantly innovating and improving our techniques to produce some of the finest caviar in the world.

The journey from sturgeon to caviar is a long and meticulous one, requiring the utmost care and attention to detail. The result is a product that is truly worthy of its reputation as the ultimate luxury.

ARTISANAL CAVIAR

A TRADITION OF CRAFTSMANSHIP

The art of making caviar is a centuries-old craft that requires expert craftsmanship, precision, and attention to detail. At its core, caviar production is a labor of love that begins with the careful sourcing and selecting of the highest quality sturgeon roe.

We take great care to ensure that every step of the process is executed with precision and attention to detail, from the gentle extraction of the roe to the salting and maturation of the caviar.

Our caviar artisans understand the importance of maintaining the integrity of each individual egg, preserving the unique texture and flavor that makes caviar so sought after. The delicate process of salting and maturation is a time-honored tradition that requires expertise and patience, and our artisans are among the best in the world.

Once we have gently extracted the roe from the sturgeon and the eggs are carefully rinsed and separated by size and color, we begin the salting process.

The salting process

At the heart of the luxurious and delectable experience of caviar lies the artful and precise process of salting, as each individual egg is meticulously examined and gently handled to ensure its integrity and quality.

Our caviar artisans take great care in expertly applying just the right amount of salt to enhance the natural flavor and preserve the roe’s delicate texture, allowing the caviar to develop its unique and complex flavor profile while maintaining its signature pop and richness.

THE MATURATION PROCESS

Once salted, our caviar is moved to large mother-tins and set to mature to perfection, allowing the flavor to develop and mature over time. During maturating the caviar develops a complex, nuanced flavor profile that is sought after by connoisseurs around the world.

As the eggs mature, they take on a richer, creamier texture and even a subtle fresh hazelnut flavor that is unique to each variety of sturgeon. The length of the maturation process can vary depending on the type of caviar, with some varieties requiring weeks or even months to reach their full potential.

THE FINAL TOUCH AND

PACKAGING

Our artisans carefully monitor the maturation process, ensuring that each tin of caviar is perfectly balanced and ready to finally be packaged in our renowned Rossini Caviar tins.

We take great pride in the quality of our caviar and are dedicated to ensuring that every tin meets our exacting standards. Each tin is carefully inspected by our quality control team to ensure that it is immaculate and that the flavor is perfectly balanced.

From its humble beginnings as a tiny egg to its final destination served on a plate, the making of caviar is a testament to the artistry and dedication of the skilled craftsmen who produce this luxurious delicacy.

The art of making caviar is not just about technique and skill – it’s also about passion for exceptional caviar and a deep respect and admiration for the wonderful sturgeon that gives us the roe.

We invite you

to experience the luxury and refinement of Rossini Caviar and discover why it’s the preferred choice of the most ambitious and uncompromising chefs and caviar aficionados around the world.

Explore our

rossini

caviar

Almas

Baerii

Beluga

Black Label

Gold Selection

Oscietra Gold

Oscietra Selection – Large

Oscietra Selection

White Sturgeon

specifications

behind the

Almas

3,0 mm and up

Golden

Light - sweet - creamy - nutty

Medium Firm

behind the

Almas

One of the most expensive and rarest types of caviar in the world.

Albino sturgeons can belong to various sturgeon species, including the Beluga, Oscietra, and Sevruga, which are highly prized for their caviar. The albino variations within these species are exceptionally rare. The mesmerizing appearance of albino sturgeons adds to their allure, as they possess an ethereal beauty that is highly coveted. Their pearl-like sheen and unique coloration give them an almost otherworldly quality, captivating the imagination of those who encounter them.

Almas