Nov 05 , 2021
From the breeding of sturgeons through the production of caviar to the most correct way to taste it. The online magazine La La Wine tells the Cru Caviar reality from A to Z.
"The consumption of caviar has grown exponentially, so much so that even Russia imports it. For Taste's Anatomy we went to the discovery (and tasting) of the made in Italy one of Cru Caviar. Caviar Master Renzo Zanin explains how to read the label, how to taste it together with some original ideas in the kitchen. How about trying? "
