A dish that is both simple to prepare and full of flavour, which brings out the elegance and character of this extraordinary Oscetra Imperial: sparkling and radiant, with seductive aquatic nuances....
A dish that is very simple in both preparation and ingredients, yet highly complex in its interplay of flavours. The finish with Prestige Selection caviar – powerful and distinct – is the perfect finale to a seductive bite....
A rich, creamy and flavourful dish. A perfect pairing of a first course and caviar....
A rich and flavourful pasta dish, easy to prepare even at the last minute....
Whilst pasta is perhaps the most recognisable symbol of Italian cuisine, Italian caviar has a rich history rooted in aristocratic traditions and, in certain areas, is even more widespread amongst the general population: there was a time when sturgeon were common in our rivers. Babaganoush, on the other hand, originated on the eastern Mediterranean coast and is part of a tradition that crosses Lebanon, Syria and the entire Middle East. Two cultures that are distant only in appearance....
Beluga sturgeon, red radicchio, apple and walnut salad with Traditional Balsamic Vinegar...
The extreme lightness of the rice clouds creates an almost neutral base, allowing the Royal Fusion to take centre stage....
A fresh quick recipe for the summer season...
The natural sweetness of cuttlefish makes for one of the most elegant pairings with Beluga. The tender texture of the cuttlefish complements the creaminess of the roe without overpowering its delicacy, whilst the extra virgin olive oil brings the flavours together without masking them....
A simple recipe for an aperitif with friends...
The savoury flavour and texture of the Imperial Oscietra are balanced by the sweetness of the hard-boiled egg mayonnaise, whilst the subtle mineral note of the agretti cleanses the palate and prepares it for the next mouthful....
The term ‘nigiri’ derives from the Japanese verb ‘nigiru’, which means ‘to squeeze’ or ‘to shape by hand’. In Japanese cuisine, it refers to one of the most famous forms of sushi: a small portion of rice seasoned with vinegar, shaped by hand by the chef and topped with a thin slice of fish, shellfish or another ingredient....
Tataki is a Japanese term that has now entered Western culinary vocabulary, and refers to a method of cooking where the outside is seared quickly whilst the centre remains raw or almost raw....
Celeriac is also known as a highly wholesome root vegetable. This tuber combines beneficial purifying properties with a refreshing aroma....
Carbonara – who hasn’t heard of it? In recent years, it has become a favourite on every culinary stage, accompanied by heated debates and controversies over the ‘original’ version and the so-called variations that are highlighted from time to time....
Gazpacho is one of Andalusia’s most iconic dishes, originally created as a peasant dish to help cope with the heat of the southern Spanish countryside...
We liked to think of this dish as a meeting of two flavours: the briny taste of the mussels and their cooking liquid, and the moderately salty flavour of the Premium Oscietra...
Beluga is synonymous with the finest variety of caviar, and also the most precious. In addition to its rarity and organoleptic qualities, Beluga caviar must be aged for over twenty years: this is the time generally required for sturgeon to reach maturity....
Fish mousse is a staple of Italian cuisine, particularly in certain regions such as Veneto....
The robust aroma of dark bread softened by stracciatella, the richness of burrata and the elegant intensity of the Premium Oscietra selection....
A fusion recipe that brings together East and West....
A quick and easy recipe to enjoy the finest caviar: Imperial Osciestra...
We could call it “cheese and caviar”… with a bit of a stretch!...
To bring out the best in the exquisite, elegant Beluga, we handle the fish as little as possible and use the flame with care. We fillet the mackerels and carefully remove the fish bones....
Although the name evokes the French town of Vichy, the origins of vichyssoise – a cold soup made from leeks, potatoes, cream and stock – are a matter of debate...
Gazpacho is a cold soup of Andalusian origin, which began as a peasant dish and is particularly widespread in the hot regions of southern Spain....
Finely chop the chives and place them in a bowl, adding a few tablespoons of Greek yoghurt and mix together....
Clean the celery and remove the outer, stringy part....
In a bowl, whisk the goat's milk ricotta with finely chopped parsley and half a teaspoon of paprika....
Toast two slices of multi-grain bread, cut into small squares and place onto a place....
Source come good quality, very fresh langoustines....
Slice the cucumbers lenghwise with a mandoline....
Boil the potatoes, then mash until they reach a creamy consistency....
Place fresh eggs in a saucepan, cover completely with cold water and bring to the boil....
Drain the chickpeas, reserving the liquid. Add the liquid to a blender with one tablespoon of apple cider vinegar, one of seed oil and a pinch of salt....
To prepare the boiled eggs, place them into a saucepan with enough cold water to cover the eggs. Bring to the boil and cook for 9 minutes over a moderate heat....
Toast the bread and while it is still warm spread a generous amount of mascarpone cheese...
Start by preparing the omelette the classic way, with two eggs, a little oil, salt and pepper and a tablespoon of milk....
We buy some excellent fresh tuna and cut it into cubes of our preferred size...
We drain the chickpeas and pour the cooking water into the blender with one tablespoon of vinegar, one of seed oil and the salt.......
Salmon tartare, tarragon and Adamas Imperial Oscietra, for a light lunch or a quick summer-proof dinner...
Sturgeon, peas and Adamas Premium Oscietra soup...
Quick and easy recipe Adamas Caviar American Tradition and potatoes: as easy as drinking a glass of water!...
Lemon beef or veal tartare with Imperial Oscietra caviar!...
A simple dish full of flavour that will amaze you at the first bite!...
A dish that is simple to make and immediately tasty, but with very complex and persistent nuances....
An appetizer of marinated roasted bell pepper carpaccio, accompanied with Prestige Selection caviar - Baerii Sturgeon...
We present Spaghetti Adamas Prestige Selection, Parmesan cheese and Hokkaido finger limes....
The squid ink spaghetti with butter and Adamas Prestige Selection....
Mezze maniche with mango chutney, sturgeon and black Adamas Caviar by Chef Francesco Germani....
Sturgeon cooked in poché way by low-temperature roasting and Black Adamas...
Tortello stuffed with toma cheese and Green Adamas...
Mashed purple potato flavored with chives...
Baked nori seaweed tartlet, moistened slightly and then dried into shape for 20 minutes in a ventilated oven, with borlotti beans steamed for 30 minutes and sauteed with a drizzle of EVO oil, fried potato skins, avocado, lime and wasabi cream, bitter leaves, dried chive powder....
Fresh egg yolk marinated in salt and sugar for 4 hours in the refrigerator, egg yolk cloud whipped with a little sugar and a tablespoon of kefir, dried citrus peel powder and mint flowers. ...
Slice of black cod marinated with coarse salt and Timut pepper for an hour, grilled again, millefeuille of potatoes blanched, thinly sliced with mandoline and brushed with salted butter, then finished for 20 minutes in a 230°C oven, sour cream and drops of chlorophyll, santolina....
A nest of spaghetti boiled for 1 minute longer than necessary then fried in seed oil, BUMB black cream, fresh squid cleaned and cut into lozenges, grilled for 1 minute per side with sesame oil and purple basil....
