Osetra caviar, also known as Ossetra or Oscietra, is among the most prized sturgeon caviars in the world. It is particularly sought after by chefs and connoisseurs who prioritize the richness and complexity of flavors over the prestige of the name.

Sourced from the Russian sturgeon (Acipenser gueldenstaedtii), our Osetra is raised in sustainable aquaculture farms in Italy, ensuring consistent quality throughout the year.

Its medium to large-sized eggs, approximately 3.0 to 3.2 mm, boast a brilliant appearance and firm texture. On the palate, it reveals a refined combination of buttery and delicately nutty notes, accompanied by nuances of toasted grains and dried fruits. Its slightly salty and persistent finish perfectly completes the experience.

Excellent for tastings, gourmet tables, or as a refined gift, Osetra is wonderfully enjoyed with blinis and sour cream, but fully reveals its complexity when savored directly from the spoon.

What is the difference between Osetra, Ossetra, and Oscietra?

It is the same caviar, with different spellings for its name. "Osetra" is the most common spelling in English, "Ossetra" is an older transliteration from Russian, while "Oscietra" is a variant influenced by French and Italian usage. All three refer to caviar from the Russian sturgeon (Acipenser gueldenstaedtii).

What is the difference between Osetra and Beluga?

Beluga is generally softer, creamier, and more buttery, with a particularly delicate texture. Osetra stands out with a more complex aromatic profile, featuring notes of hazelnut, toasted grains, and dried fruits, as well as a longer finish.

Beluga is renowned for its large gray pearls and elegance, while Osetra is particularly appreciated for the depth and richness of its flavors.

What does Osetra caviar taste like?

Osetra caviar offers a rich, buttery, and delicately nutty flavor, accompanied by nuances of toasted grains and dried fruits. Its finish is slightly briny and salty, without being overly so.

Its firm and slightly creamy texture allows each pearl to delicately burst in the mouth, gradually releasing the full complexity of its aromas.