» The legend
 		 

Calvisius was the Latin name for Calvisano, a village in the province of Brescia in Italy. The origin of this place-name is thought to be linked to a person whose Roman tombstone was found in Maderno. A legend tells of Calvisius, a nobleman with exquisite tastes, who during ancient Roman times moved to present day Calvisano, rich in fresh spring-water, to breed sturgeons and have fresh caviar at hand for his banquets.
His guests were offered those precious black eggs according to a solemn rite. In fact the caviar was served in silver cups topped with scales of ice and garlands made of flowers. A real delight to see and taste! So popular was this grand host that his fame spread to all the surroundings.
Today Agroittica Lombarda, which has been breeding sturgeons since 1980 in Calvisano, has decided to name its caviar after Calvisius, in his honour.

» The production

At Agroittica Lombarda breeding of white sturgeons takes place throughout the entire process thus ensuring genuineness and safety by following the product from the very beginning through to packing.
Sturgeons in fact are born in captivity and the company therefore supports the protection of a species that is regarded as critically endangered all over the world.
Thanks to its structure, unique in its kind, Agroittica produces caviar during a period of time that goes from October to April allowing the extraction and packing of these precious eggs practically when ordered.
Wild caviar extraction, on the contrary is limited to two short periods in the year (March/April - September/October), being subsequently exported in big tins of 1.8 kg and later repacked at request.

 

The possibility of producing caviar over such a long length of time, an exclusive of Agroittica Lombarda, ensures its freshness and has allowed Calvisius to excel all the best specialties thus obtaining numerous worldwide recognitions.
Apart from freshness, Calvisius has reached its present market standing due to the considerable size of its eggs (2.8-3.2 mm) as well as the total hygiene standards it guarantees during packing that is carried out according to traditional methods that follow however strict European regulations.