{"id":4601,"date":"2024-07-08T15:17:30","date_gmt":"2024-07-08T13:17:30","guid":{"rendered":"https:\/\/www.caviar-ambassade.com\/?post_type=product&p=4601"},"modified":"2026-03-03T09:20:43","modified_gmt":"2026-03-03T08:20:43","slug":"caviar-naccari","status":"publish","type":"product","link":"https:\/\/www.caviar-ambassade.com\/en_gb\/product\/caviar-naccari\/","title":{"rendered":"NACCARI CAVIAR"},"content":{"rendered":"
Naccari caviar comes from the European sturgeon Acipenser Naccarii. This sturgeon, aged 9 to 10 years, is a species endemic to the Adriatic Sea, particularly widespread in the fresh waters of northern Italy. This region, rich in traditions and biodiversity, provides an ideal environment for these fish to mature.<\/div>\n
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The grains of this Naccari caviar are medium-sized, making them highly prized by connoisseurs. Their texture is supple, offering a pleasant sensation on the palate, while their colour varies from grey to anthracite black, adding a refined visual dimension to this culinary speciality. But it is above all its taste that makes this caviar so renowned.<\/div>\n

A powerful and briny French caviar<\/h2>\n
Naccari caviar is renowned for its intense, assertive flavour. Each grain releases a distinct salty taste, immediately reminiscent of the sturgeon's marine origins. This salty characteristic is particularly pronounced, giving this caviar a strong, authentic identity.<\/div>\n
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Compared to Sevruga caviar, Naccari caviar stands out for the size of its grains and its flavour reminiscent of caviar from days gone by. Sevruga, known for its smaller grains, shares with Naccari a depth of flavour and intensity that appeals to the most discerning palates. However, Naccari caviar offers a unique experience thanks to its specific origin and the exceptional quality of its grains.<\/div>\n
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Its salty flavour and delicate texture make it a favourite choice for those seeking an intense and refined taste experience.<\/div>","protected":false},"excerpt":{"rendered":"
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<\/b>Tasting advice for caviar<\/span><\/b><\/h3><\/div>\n\n\t
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Keep caviar refrigerated<\/strong>
Caviar must be kept at a temperature between 0 and 4\u202f\u00b0C until serving. It should never be frozen, as this would alter the texture of the eggs.<\/p>\n

Caviar served chilled<\/strong>
Caviar should be eaten fresh, but it should not be too cold either. The ideal serving temperature is around 8 to 9 \u00b0C. To achieve this, place the open tin of caviar on a bed of ice just before serving it to your guests. The ice will keep the caviar fresh without cooling it excessively.<\/p>\n

Use the mother-of-pearl spoon<\/strong>
Metal utensils should be avoided, as they can give caviar an unpleasant metallic taste. Use mother-of-pearl spoons instead. Mother-of-pearl is the traditional material used, as it does not alter the flavour of caviar.<\/p>\n\t\t\n