Follow your passion - Massimo Vidoni
I've always loved traveling, discovering new places, and going straight to the source of the foods I crave—it's one of the reasons I love my job. I've felt the cold winds of the Caspian Sea, stood by the serene Qiandao Lake in China's Zhejiang province, and been close to home in Italy, where Calvisius caviar is produced in Lombardy, an area rich with fresh spring water and known for sturgeon farming. Just nearby, in Ticino Park, Ars Italica Caviar is crafted with the same dedication. And let's not forget Baku Caviar, which beautifully honors Azerbaijan's rich traditions of caviar production.
A brief history: after the collapse of the Soviet Union in the early 1990s, poaching and pollution nearly wiped out the sturgeon population in the Caspian Sea. Although regulations were established, they were poorly enforced, allowing anyone with a boat to catch sturgeon, which led to their near extinction. Thankfully, CITES (the Convention on International Trade in Endangered Species) intervened, declaring wild sturgeon a protected species worldwide. Today, trading wild sturgeon is illegal—similar to smuggling baby pandas or ivory. This marked the beginning of the era of farmed caviar, which is controlled, sustainable, and more affordable. Previously, only the super-rich or well-connected could buy high-end, black-market Iranian Beluga caviar.
One of the first sturgeon farms was founded 40 years ago in Italy, followed by others in France, China, and the U.S. Farming caviar is a major investment, and while some farms are private, many have government support. Only a few, however, can consistently produce top-quality caviar. To put it in perspective, a Beluga sturgeon takes 20 years to produce caviar. The quality depends on the sturgeon’s well-being, which requires fresh water and high-quality feed. Farms committed to sustainability and the health of their sturgeons are key to safeguarding the species.
When we think of ‘farming,’ we often imagine crowded tanks. Not so with quality caviar. These farms, with stunning lakes, are far from industrial. Knowing that caviar nearly became extinct, seeing these farms is a relief!
For Italtouch, I’ve selected some of the oldest caviar farms in the world, all of which guarantee top-tier quality and consistency, they all produce amazing caviar!
Calvisius Italian Tradition Prestige Caviar
Tradition Prestige caviar comes from the white sturgeon (Acipenser Transmontanus), a species from the Pacific coast of North America. This massive fish can weigh up to 800 kg (1,750 lbs) and grow to 6 meters (19 feet). The caviar has large, silky eggs with elegant notes. A creamy, buttery flavor gives way to a clean, balanced finish, combining delicate nuances of the sea with a light pastry-like taste. It takes 14 to 15 years to harvest.
Calvisius Italian Beluga Caviar
Beluga caviar is sourced from the Huso Huso sturgeon, which can reach 8 meters (26 feet) and weigh more than 1.5 tons. Once found in the Black, Caspian, and Azov Seas, it also existed in the Adriatic and Ionian Seas before becoming extinct there. Beluga caviar, with large roe and pearl to dark grey tones, is the rarest and most expensive. It must be savored on its own. The time to harvest is 20 years.
Caviar Ars Italica Oscietra Royal Caviar
Oscietra Royal caviar is extracted from the Russian sturgeon (Acipenser Gueldenstaedtii), native to the Caspian, Black, and Azov Seas. It’s known for its large roe with subtle fruity and nutty flavors and a dark brown to beige hue. Harvest time is about 10 to 11 years.
Caviar Ars Italica Oscietra Classic
This caviar also comes from the Russian sturgeon, a medium-sized fish that weighs 20 to 60 kg. The roe, 2.7 to 3.2 mm in size, has a soft flavor with fruity notes and delicate nutty aromas. Its colour ranges from dark brown to beige. Harvest time is about 9 to 11 years. Considered one of the finest caviar's by many.
Kaluga Queen hybrid (Hybrid Acipenser Schrenckii x Huso Dauricus)
Kaluga Queen hybrid caviar is farm-raised from Amur River sturgeons, Kaluga and Schrenckii. The roe, vibrant gold to chocolate brown, is large and spectacular. With a delicate, buttery flavor and a hint of the sea, it’s popular among chefs. The harvest time is around 10 years. This farm-raised, eco-friendly caviar has marvellous eggs and a mellow, rich, buttery taste.
Kaluga Queen Osetra
Ideal for any celebration and favored by premier dining establishments, this Premium Grade caviar exudes sophistication. Revel in its velvety and moist texture, accompanied by a delectable, sweet, and indulgent nutty flavour. The generously sized grayish-yellow grains, measuring approximately 3.1mm, add to its allure. Renowned for distinctive nutty undertones and subtle saltiness.
Baku Caviar Beluga
The Beluga sturgeon, the largest and rarest of all sturgeon species, spawns after 15 to 25 years and can make up 25% of its total weight. Baku Caviar combines rich Azerbaijani traditions with modern tech, offering pure caviar with no preservatives and 3.5% salt. They release 10 sturgeons into the Caspian Sea for each container sold, supporting sturgeon conservation. The large eggs range from nearly black to light grey.
