NACARII CAVIAR IN THE PRESS
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Catalan Caviar “Those salty, dark, deep-flavoured fish eggs are coming from home-grown sturgeon. (…) At the end of August 2005 the piscifactoria de Les, situated in Lleida’s Vall d’Aran, started selling its first designer jars of caviar. The quality is similar to that of beluga, although the roe is more delicate tasting and lacks the iron-flavour that comes through in some traditional caviars. (…) The company sold 150 kilos last year, and aims to sell between 1.000 and 1.500 kilos annually of caviar in the future. Stocks this year have already sold out and there won’t be another batch until June 2.006. (…) when I has lunch at Carme Ruscalleda’s restaurant Sant Pau, recently, Caviar Nacarii was on the menu and it was revelatory: soft, iridescent grey pearls about the size of pin-heads that glowed faintly golden in the sunlight. In the mouth they melted into a sensuous pool of salt and sweetness, with a creamy texture. Caviar Nacarii, it turned out, was sensational.”Barcelona Metropolitan May 2006 |