"Mottra caviar. That's it. Why would you have anything else.Caviar from wild fish is going to be a thing of the past, because there just ain't that many sturgeon out there any more. On top of the sustainability aspect, the eggs are much less salty than traditional kinds, so you get a good taste of the actual eggs".
Mark Hix, chef, author and entrepreneur
"Since we started offering Mottra caviar with one of L'Anima signature dishes it's become even more popular. The subtle taste just lifts the dish and gives it an extra burst of flavour".
Francesco Mazzei, executive chef and patron of L'Anima