Da Vinci caviar comes from the Adriatic Sturgeon, an Italian species which is typical in the Adriatic Sea and the primary waterways of the Padano-Veneta region, Dalmazia, Albania and western Greece. This caviar, with its fresh, intense and decisive taste, has a particularly smooth consistency and its eggs are characterized by medium sizes (about 2.4 – 2,8 millimeters) more often with colouring in shades of brown and black. It takes 10 to 14 years to get the best caviar of this species.
Size of unit:
- 28g jar
- 50g jar
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