Description
Caviar Calvisius Ingot (100% Caviar) Is A Product Born Of A Technical Improvisation Of Dehydration That Demonstrates Calvisius Involvement In Research And Development, Creativity And
Italian Culinary Know-How, Recognized In The World Whole. The Fresh Caviar Is Put To Rest Without Being Pressed, In A Form Of Ingot In Heart Of Oak, For A Drying Of About Two Months. Once The Necessary Time Has Elapsed, The Ingot Has Acquired Its
Refined Character, While Maintaining The Organoleptic Properties Of The Caviar.
Ingredients
Possible traces
Allergens
poissons
Storage condition
Storage temperature
Nutritional values (pour 100)
| Fatty acids |
nan
|
| Energy kcal |
nan kcal
|
| Energy kj |
nan kj
|
| Carbohydrates |
nan
|
| Fats |
nan
|
| Proteins |
nan
|
| Salt |
nan
|
| Sugar |
nan
|
