At The Providore, we're all about showcasing the best products available, and our Caviar Giaveri is no exception. Hailing all the way from Italy Caviar Giaveri is a name that connoisseurs increasingly consider synonymous with extra fine caviar. 

Unlike most of the caviar on the market, Caviar Giaveri doesn't purchase caviar from other producers and resell it under the company’s brand. Instead It farms and transforms its own caviar entirely in its northern Italian fish farms. Salting is carried out by the traditional Russian Malossol method (small amount of salt); the roe is rigorously selected by hand and packed manually in a controlled environment. This is a meticulous artisan process, a ritual that is perpetuated to maintain high standards of excellence over time. and its for this very reason that Caviar Giaveri is considered to be among the best in the world. 

So how does one consume caviar? Many connoisseurs consider that the only proper way to eat caviar is just as it comes. The caviar should be served in its original container or on a crystal bowl on crushed ice. One should use a mother-of-pearl spoon to lift the caviar from the container, as it is believed that metal spoons affect the taste. However if one wants to eat it alongside something a little more substantial then the suggestion is to have it with lightly buttered toasted bread, blinis topped with crème fraiche, hard boiled-eggs or boiled potatoes.

For those wanting to get a little more fancy, here are some great recipes to inspire any caviar lover. 

Spoonfuls of parsleyed potatoes, quail eggs & caviar

Peel and cut up 200g potatoes and boil. When cooked put through a potato ricer and mash with 4 spoonfuls of extra virgin olive oil, salt and pepper. Leave to cool and when cold add the chopped parsley.

Quail eggs: boil a pan of water with a spoonful of white wine vinegar. When the water is boiling, crack one quail egg and pour into the water. Let the egg cook without disturbing it: put to cool in a bowl filled with cold water. Serve on ceramic spoons (not steel) with the aid of a mould: place the potatoes first, then the egg and top with the caviar.

Blinis, sour cream, creamed smoked aubergines & caviar

Sour cream: 500g whipping cream, 80 g lemon juice. Keep in fridge for 4 hours.

Creamed smoked aubergines: 2 aubergines: roast the skin of the whole aubergines in a hot frying pan. When the entire surface is roasted, remove the pulp, mix in a mixer with extra virgin olive oil, salt, pepper and part of the roasted skin.

Blinis:

  • 250g milk and 20g brewer’s yeast; mix and put on one side for half an hour at 40°
  • 350ml milk
  • 15g salt
  • 400g flour
  • 3 eggs
  • 150g melted butter

Mix the first dough with the second and put to rise for at least half an hour. Add 190 g egg white, whipped with 40g sugar. Leave to rise for an hour and cook as a crepe in a non-stick pan.

Wholemeal spaghetti & caviar

Sour cream: 500g whipping cream, 80 g lemon juice. Keep in fridge for 4 hours.

Creamed smoked aubergines: 2 aubergines: roast the skin of the whole aubergines in a hot frying pan. When the entire surface is roasted, remove the pulp, mix in a mixer with extra virgin olive oil, salt, pepper and part of the roasted skin.

Blinis:

  • 250g milk and 20g brewer’s yeast; mix and put on one side for half an hour at 40°
  • 350ml milk
  • 15g salt
  • 400g flour
  • 3 eggs
  • 150g melted butter

Mix the first dough with the second and put to rise for at least half an hour. Add 190 g egg white, whipped with 40g sugar. Leave to rise for an hour and cook as a crepe in a non-stick pan.

Recipes from http://www.caviargiaveri.com/