Exclusive Italian’s Finest Calvisius Caviar At Il Cielo In October

This information originated in UK English.

September 23, 2011

SINGAPORE - From Saturday 8th October to Saturday 15th October, food connoisseurs and caviar fans in Singapore can treat themselves to a medley of exquisite Calvisius Caviar at il Cielo, Hilton Singapore hotel's Italian restaurant and bar. For the first time in Singapore, this prominent caviar brand from Italy is collaborating with the hotel and Lee Fish Asia, its sole distributor in Singapore, to present a one-of-a-kind Caviar Degustation menu. Featuring four varieties of Malossol standard, gourmands can savour pure oscietra caviar, White Sturgeon caviar and Siberian Sturgeon caviar that are produced by sustainable means. During the week, Calvisius Caviar expert Roman Schaetti will also be at hand to share about the caviar and explain the ways of enjoying them.

Calvisius Caviar DegustationThe Caviar Degustation menu serves 40g of caviar to be shared by two persons: Calvisius Oscietra Royal® Caviar (10g), Calvisius Oscietra Classic® Caviar (10g), Calvisius® White Sturgeon Caviar (10g) and The Original® SIBERIAN Caviar (10g). Experts would advise such quality caviar should be savoured on its own with champagne. However one can also enjoy a platter of accompaniments as suggested by Italian Chef Stefano Arrigoni and Hilton Singapore Executive Chef Sandro Falbo. The diners can have fun trying out different caviar with different accompaniments from the platter that includes fresh blinis, lobster, vodka scrambled eggs, potatoes, angel hair, fine raw Ombrina fish, Crystal bay prawns crudo and oysters.

About Calvisius Oscietra Royal® Caviar and Calvisius Oscietra Classic® Caviar

The highly-prized Oscietra Caviar is cultivated from the Russian Sturgeon (Acipenser Gueldenstaedtii), a native species of the Caspian Sea. The Sturgeon which was at one point at the brink of extinction is now flourishing due to conservation efforts in Italy. This prized fish is now living in the pristine river waters of Ticino Valley located in the Lombardy and Piedmont Regions. To safeguard the species, the Oscietra caviar can only be harvested twice a year. Protected from overfishing and environmental pollution, the sturgeons grow up freely in the 10 hectares of spring water. As result of stringent controls over the optimal breeding environs, the Oscietra caviar tastes outstandingly sophisticated and complex.

During the promotion, caviar fans can savour two types of Oscietra caviar differing in taste and quality. The Royal caviar is characterized by its colours varying from dark-brown to grey, up to light amber. This medium-large sized roe is accompanied by a light gentle nutty taste. The Classic version offers an intense aroma and is characterized by its medium- to small-sized roe. Its appealing translucent colour varies from dark grey to amber.

Calvisius® White Sturgeon Caviar

The Calvisius Caviar originates from the White Sturgeon (Acipenser Transmontanus) and has been produced successfully in Italy since 1992. This exquisite caviar is smooth and slightly nutty, with a firm texture. The caviar is large in size and has an intense aroma with an unmistakable flavour. Caviar experts will particularly love its translucent colour varying from warm brown to charcoal grey or jet black.

The Original® Siberian Caviar

The Original Siberian is obtained from the Siberian Sturgeon (Acipenser Baerii) and probably the first farmed caviar produced in Europe. Reportedly, noblemen escaped to France from the Russian Revolution, found the way to "import" sturgeon juveniles and started breeding them in South West of France. Its size is in between that of a Sevruga and an Oscietra and tastes rather similar to Sevruga. Its colour varies ranging from light brown to amber nuances.

Agroittica Lombarda - Farm behind Calvisius brand

Agroittica Lombarda, one of the most prolific caviar farms in the world, produces more than 20 tonnes of caviar annually under Calvisius brand. The company is renowned for its successful sustainable farming efforts to nurture the sturgeons for their precious roe. Unlike other farms that recycle the same water through their tanks, Agroittica Lombarda treats its sturgeons to a constant supply of fresh spring water in 60 hectares of gravel ponds. Combining traditions with state-of-the-art technology to provide purified water and filtered air, the white sturgeons are born and bred in a controlled environment which is conducive to the conservation of the species. As a result of the stringent process in caring for the fish, Agroittica Lombarda is able to produce fresh, quality caviar that has been highly regarded by connoisseurs in USA, particularly in New York, and Europe. The firm's sustainable aquaculture efforts are noteworthy given its certification by Friend of the Sea, an international non-profit NGO founded on the mission to conserve the marine habitat.

Calvisius Caviar Promotion at il Cielo

Reservations are recommended. Call 6730 3395 or email ilcielo@hilton.com.

il Cielo

Level 24, Hilton Singapore

Opening hours:

Pool Bar

6pm - 12midnight Daily

*Malossol is a Russian word which means little salt. Malossol caviar has very low salt content, usually below 4%.

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