Beluga caviar, the most celebrated and sought-after variety, has gained worldwide fame as a pinnacle of gastronomic luxury. A staple at the Shah’s banquets and the highlight of Russian aristocracy and European nobility celebrations, this caviar is known for its buttery consistency and distinctive grey marbled tones, ranging from black to almost white. Recognisable by its large grains and delicate skin, Beluga caviar features a thin and extremely fragile membrane. To preserve its integrity, it should be served with minimal handling and consumed pure, using a mother of pearl spoon to maintain its delicate flavour. Produced by the queen of sturgeons, the Beluga, these eggs have a medium size of 3.2 mm.
Cru Caviar embodies a rich legacy of history, expertise, and passion. In 1972, the Bettinazzi family, who had been farmers for three generations, ventured into aquafarming, meticulously overseeing every stage of the fish’s growth with unwavering dedication. By 1995, the company shifted its focus to sturgeon farming, establishing various sites with unique microclimatic conditions that seamlessly blend with the surrounding natural landscape. Each farm boasts pristine waters and diverse sturgeon species, enabling the production of four distinct Cru caviars and a range of versatile products made from pure caviar.
