Motta is a proud member of Slow Food.Supported by Prince of Wales.
”Mottra Caviar. That’s it. Why would you have anything else? I’ve been working with a sustainable caviar company called Mottra. 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 His, chef, author and entrepreneur
”Ever since we started offering Mottra Caviar with one of L’Anima signature dishes, it became even more popular. The subtle taste just uplifts the dish and gives it an extra burst of flavour.”Francesco Mazzei, executive chef and patron of L'Anima
”Wild caviar is difficult to source, and its scarcity must question our use of it. Mottra Caviar is a great alternative, and the flavor is superb. Some farmed caviar can be muddy or too salty in flavour, there is none of this with the Mottra products, they are first rate.”Mitchell Tonks, award winning food writer restaurateur and fishmonger
”Thank You very much for your…sustainable ethical and guild-free caviar.”Louis B. Susman, Ambassador, Embassy of the United States of America, London
”Many thanks for your fast service.”Duke of Edinburgh's Household, Buckingham Palace
”Only good news – you will laugh, but the best black caviar we have ever tasted (and everybody from our team has about 20 times taken a stroll around the planet) – is Latvian. LAT-VI-AN. Awesome, isn’t it? Homeland of elephants! Besides they ‘milk’ their sturgeons on the farm – and don’t kill them, we are not especially ‘green’, it’s a little thing, but pleasant. We love them very much and everything there is so right – slightly salted, with typical protein taste, and not the Astrakhan’s ‘salted snivel’, this caviar is ideal on our taste.”Anton Nenashev, Director of Film-production Board/Channel One Russian