Original price was: 135.00 CHF.128.00 CHFCurrent price is: 128.00 CHF.
This premium fresh black Siberian malossol caviar represents the finest Italian aquaculture craftsmanship. Sourced from the renowned Pisani Dossi farm in northern Italy, each grain delivers pure, elegant flavor with exceptional clarity. The fine-grained texture creates a luxurious mouthfeel that melts delicately on the palate.
Traditional malossol preparation uses minimal salt content, preserving the natural taste without any preservatives or artificial treatments. The consistent appearance and mild taste feature subtle hazelnut and wild berry notes that linger pleasantly. This exquisite delicacy comes from carefully selected Siberian sturgeon raised in pristine spring water conditions.
This premium fresh black Siberian malossol caviar represents the finest Italian aquaculture craftsmanship. Sourced from the renowned Pisani Dossi farm in northern Italy, each grain delivers pure, elegant flavor with exceptional clarity. The fine-grained texture creates a luxurious mouthfeel that melts delicately on the palate.
Traditional malossol preparation uses minimal salt content, preserving the natural taste without any preservatives or artificial treatments. The consistent appearance and mild taste feature subtle hazelnut and wild berry notes that linger pleasantly. This exquisite delicacy comes from carefully selected Siberian sturgeon raised in pristine spring water conditions.
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This Premium Siberian Sturgeon fresh black caviar 50gr from Pisani Dossi represents the pinnacle of Italian aquaculture excellence. Sourced from the pristine waters of northern Italy, this fine-grained caviar features eggs measuring 2.6 to 3.0 mm in diameter. The pure, elegant flavor delivers an exquisite length that remains both fine and clear on the palate.
Each grain displays consistent appearance with colors ranging from black/grey to black/brown tones. The malossol preparation uses minimal salt content, typically 3.5-4%, preserving the natural taste without any preservatives or artificial treatments. This premium fresh black Siberian malossol caviar comes from carefully selected Acipenser baerii sturgeon raised in pure spring water conditions.
The traditional hand processing maintains the integrity of each delicate egg. Workers carefully sieve, wash, and prepare the caviar using methods passed down through generations. The mild taste features subtle hazelnut and wild berry notes that create a sophisticated flavor profile. The regular grains maintain uniform texture and appearance throughout every batch. This exceptional delicacy represents the finest Italian caviar craftsmanship available today.
This exceptional caviar showcases the finest characteristics of Siberian sturgeon roe, processed using traditional methods that preserve natural flavors and textures.
This premium caviar provides exceptional quality and purity through sustainable aquaculture methods and traditional processing techniques that maintain authentic flavors.
Proper caviar service enhances the tasting experience significantly. Remove the tin from refrigeration 3-5 minutes before serving to allow natural warming to room temperature. This brief period allows the flavors to develop fully and reveals the complete complexity of the caviar.
Use non-metallic utensils such as mother-of-pearl, glass, or plastic spoons. Metal utensils alter the delicate flavor profile and should be avoided completely. Place a small amount on the tongue and allow it to rest briefly before gentle pressure releases the egg contents.
The first spoonful accustoms the palate to the taste. The second allows appreciation of scent, flavor, and texture. The third spoonful provides pure pleasure and full flavor development. The recommended serving size is 30 grams per person for optimal tasting experience.
The caviar delivers mild initial notes that develop into subtle hazelnut undertones. Wild berry hints follow, creating a balanced and refined taste experience. The finish remains clean and pleasant without harsh aftertaste. The texture feels firm yet delicate, with grains that burst gently when pressed.
The production of Pisani Dossi caviar follows traditional methods exclusively. Each stage receives handling by hand, including sieving, washing, and collection processes. No mechanical processing touches the delicate eggs at any point during preparation.
Once eggs are harvested, workers carefully sieve them to remove any impurities. The washing process uses pure spring water to clean each grain thoroughly. Sorting occurs according to size, color, and firmness to maintain consistency within each batch.
Salt seasoning follows the malossol method with finely measured amounts. The salt dosage remains strictly below 5%, typically ranging from 3.5% to 4%. This low salt approach preserves natural flavors while providing necessary preservation. Each batch gets tasted during processing to determine optimal salt levels.
Caviar from separate sturgeon never gets mixed together. Each tin contains eggs from a single fish to maintain flavor consistency. The processing happens immediately after harvest to preserve freshness. No preservatives, additives, or treatments are applied during any stage of production.
Ideal storage temperature ranges from -2°C to +2°C for optimal quality maintenance. The bottom section of standard refrigerators provides suitable conditions for proper storage. Temperatures below -5°C can damage the delicate egg structure and affect texture.
Unopened vacuum-sealed containers maintain quality for up to 3 months when refrigerated properly. The vacuum packaging reaches about 0.8 atm pressure with special rubber o-rings that maintain the seal. This method preserves purity and extends shelf life naturally without artificial preservatives.
Once opened, consume the caviar immediately for the best experience. Exposure to air begins oxidation processes that affect flavor and texture. Store opened containers in the coldest part of the refrigerator and consume within 24-48 hours maximum.
Avoid temperature fluctuations that can damage the eggs. Transport requires insulated containers with ice packs to maintain proper temperature. Never freeze caviar as this destroys the cellular structure and ruins the texture completely.
| Nutrient | Amount per 100g |
|---|---|
| Energy | 1024 kJ / 246 kcal |
| Fat | 16g |
| – Saturated fatty acids | 2.7g |
| – Monounsaturated fatty acids | 7.8g |
| – Polyunsaturated fatty acids | 4.2g |
| – Omega-3 fatty acids | 1880mg |
| Carbohydrate | 1.5g |
| – Sugars | <0.5g |
| Fiber | 0g |
| Protein | 24g |
| Salt | 2.9g |
| Vitamin A | 905 IU |
| Vitamin D | 37.1 IU |
| Vitamin E | 1.89mg |
| Thiamin (Vitamin B1) | 0.19mg |
| Riboflavin (Vitamin B2) | 0.62mg |
| Vitamin B6 | 0.32mg |
| Folate | 50mcg |
| Vitamin B12 | 20mcg |
| Potassium | 181mg |
| Calcium | 275mg |
| Phosphorus | 356mg |
| Magnesium | 300mg |
| Iron | 11.88mg |
| Zinc | 0.95mg |
| Selenium | 65.5mcg |
| Cholesterol | 588mg |
*1 kcal = 4.1868 kJ / 1 kJ = 0.2388 kcal
The high protein content provides all essential amino acids in optimal proportions. Omega-3 fatty acid levels exceed daily recommended intake in small servings. Vitamin B12 content is exceptionally high, providing over 800% of daily needs per 100g serving.
Caviar provides remarkable health benefits through its concentrated nutritional profile. One serving contains an adult’s daily requirement of Vitamin B12, supporting nervous system function and DNA production. The high omega-3 content, specifically EPA and DHA, promotes healthy brain function, reduces inflammation, and protects cardiovascular health.
The omega-3 fatty acids help lower cholesterol levels and reduce heart disease risk. These beneficial fats decrease triglycerides in blood while increasing “good” HDL cholesterol levels. Regular consumption may contribute to better circulatory system function and reduced risk of atherosclerosis.
Caviar’s antioxidant properties protect skin against dangerous UVA and UVB rays. This protection helps prevent collagen and elastin breakdown while reducing the appearance of wrinkles. The high omega-3 content reduces skin irritation and improves elasticity and hydration.
The selenium content provides immune system support and helps combat certain types of cancer. Combined with other antioxidants, selenium strengthens natural defense mechanisms. The anti-inflammatory properties help reduce arthritis risk and support joint health throughout the body.
Pisani Dossi farm began operations in 1982 in northern Italy, building upon a nature reserve established in 1913. The facility sits in an area rich with pure springs, providing ideal conditions for sturgeon breeding. The company maintains an absolutely green philosophy, preserving and promoting diverse animal and plant species.
The farm specializes in reproducing sturgeon species including Acipenser baerii, A. gueldenstaedtii, and their hybrids. After twenty years of successful sturgeon breeding, Pisani Dossi embarked on caviar production in 2008. The company became one of three farms in Italy officially certified by the Environment Authority for sturgeon egg production.
The aquaculture facilities extend over 5 hectares with natural water sources. Three 40-meter deep wells provide pure water certified as potable by public laboratories. The farm features more than 150 temperature-controlled tanks and 15 earthen ponds ranging from 500 to 2000 square meters.
Pisani Dossi acquired unique expertise in breeding techniques and female selection. The facility serves as both working farm and nature conservation area, demonstrating sustainable aquaculture practices while producing premium caviar.
The vacuum packaging process begins immediately after caviar preparation is complete. Each tin gets filled with precise weight measurements using precision balances. When correct weight is reached, the lid placement occurs before the entire assembly enters the vacuum machine.
The closed compartment reaches approximately 0.8 atm pressure through vacuum pump operation. Once air vacuum is obtained, a lever presses and closes the lid that seals the container. Special rubber o-rings designed for food use maintain the vacuum seal and necessary purity.
This packaging method eliminates air contact that could affect quality. The sealed environment prevents oxidation and maintains the delicate flavor profile. Each tin bears precise labeling with origin information, variety details, and batch numbers for complete traceability.
The vacuum-sealed packaging extends shelf life up to three months when refrigerated properly. Storage temperature should remain between -2°C and +2°C for optimal quality maintenance. The packaging design protects delicate eggs from damage during handling and shipping while preserving authentic taste and texture.
Caviar pairs beautifully with traditional accompaniments that complement rather than compete with its delicate flavor. Classic combinations include blinis, toast points, or crème fraîche. The neutral flavors allow the caviar’s complexity to shine through without interference.
Smoked salmon creates an elegant pairing that enhances both ingredients. The smoky notes complement the nutty undertones of the caviar while providing textural contrast. Champagne, chilled white wine, or ice-cold vodka serve as traditional beverage pairings.
The minimum serving of 30 grams per person allows proper appreciation of the caviar’s characteristics. Larger servings of 50 grams work well for special occasions or when sharing between two people. The 50-gram tin provides an ideal portion for intimate tastings or romantic dinners.
Serve caviar directly from the tin or transfer to a chilled serving dish. Avoid prolonged exposure to room temperature as this affects texture and flavor. Present with appropriate non-metallic utensils and simple accompaniments that highlight the caviar’s natural excellence.
Experience the convenience of our efficient delivery across Zurich, Montreux, Saint Moritz, Geneva, and throughout Switzerland within 48 hours after order confirmation or on a date of your choice.
Switzerland Free delivery for orders over CHF 300.
Next-day express delivery in the rest of Switzerland.
*Orders must be placed before 12:00 p.m.
Orders placed on Friday before 3 p.m. will be delivered on Tuesday.
For 48h European and Express deliveries contact us at sales@premiumcaviar.ch or by phone: +41 22 310 56 45.
No delivery on Saturdays, Sundays, and holidays.
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