Bottarga in Wax royal siberian caviar It is produced from the

It is produced from the sturgeons grown in Germany using a so-called "Live milking" technique - a respectful method of harvesting caviar without harming the fish

Colours may range from Amber brown

Attilus Classic Oscietra caviar is Malossol which literally means 'lightly salted'

Royal Oscietra Caviar is renowned for its excellent egg quality

Bottarga in Wax royal siberian caviar It is produced from theBottarga: one of the most delicious gastronomic Mediterranean delicacies. Its made from the roe (egg sacs) of wild mullet eggs (Mugil cephalus) cleaned, salted, pressed and dried. It has a subtly salty and incomparable to any other seafood authentic fishy taste. It is traditionally consumed as an excellent spread appetizer on hot bruschetta, or as a condiment for a main course, for example, with classic spaghetti or risotto. The finished product is