Jul 19 , 2021
Historically, says Gambero Rosso, sturgeon meat was widely consumed in Italy and today it is returning with a new role and a new value - not just for the production of caviar.
In fact, more and more chefs are rediscovering and enhancing meats, which are high in protein and very rich in Omega 3.
One of the great advantages is the fact that the production chain is totally controlled and that it is a very versatile product.
Of this Massimiliano Alajmo is certain, who from Cru Caviar supplies himself not only with caviar, but also with sturgeons, of which he values every part.