In the Renaissance the sturgeon eggs were used also to cook sweets and, at the Milano Food Week, the great master Ernst Knam used the sweet caviar in his ceviche recipe.
The other recipe, fried elderflower with sour cream and caviar oscietra.
In the Renaissance the sturgeon eggs were used also to cook sweets and, at the Milano Food Week, the great master Ernst Knam used the sweet caviar in his ceviche recipe.
The other recipe, fried elderflower with sour cream and caviar oscietra.
