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Crayfish and Italian Calvisius caviar

To celebrate a wedding of taste with such premium ingredients calls for the seductive elegance of this incredible Trentodoc.

Origin and pairings

The unmistakable flavor of crayfish makes this a peerless appetizer on any table. This extraordinary ingredient, which is often served raw to fully enhance its sweetness, finds a perfect harmony when paired with Italian Calvisius caviar.

Crayfish from the Sicilian town of Mazara del Vallo is a shellfish known for its bright-red, coral color. The white and compact flesh is beloved of chefs all over the world for its unique taste that combines richness and sweetness. This precious raw material cannot be farmed but is caught all year round and, in warmer months, the head of the shrimp tends to darken due to the presence of eggs, also known as shrimp caviar, which are used as an ingredient in many fish dishes.

Crayfish can also be cooked on the grill, fried, or simply served raw, at a temperature of 60 degrees. Enjoying it raw is the best way to appreciate its delicious flavor. To amaze your guests with an extraordinary combination, we recommend using another premium ingredient, Italian Calvisius caviar. Pair all this with the Giulio Ferrari Collezione, an outstanding Trentodoc with an intense bouquet that is broad and complex. This wine springs from a desire to challenge time, nature, and its own legend. It wins you over with its fullness, which is perfectly balanced by the acidity that underpins the fruit on the palate and leads to a stunningly persistent finish.

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