Calvisius Caviar
Where Italian Tradition Meets Caviar Excellence
About Us
For over 40 years, Calvisius Caviar has been a symbol of premium caviar proudly Made in Italy.
Born in the heart of Lombardy, in Calvisano, our farm thrives on pure spring water, sustainable practices, and a deep respect for animal welfare.
We were pioneers in recognizing the importance of sturgeon farming as a way to protect wild species still at serious risk of extinction. Our mission has always been to achieve the highest quality and deliver a unique, unforgettable culinary experience.
Why Calvisius Is Unique
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100% Made in Italy: Every single pearl of caviar is entirely crafted in Italy.
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Farm to Table: We oversee every stage of production — from sturgeon breeding to the meticulous preparation of Calvisius Caviar.
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Malossol Method: We use the minimum amount of salt to preserve the caviar’s original taste and highlight the unique character of each species.
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True Sustainability: Ethical, fully traceable, no intensive fishing, and only pure sturgeon species.
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Tradition Meets Innovation: Artisan craftsmanship blends with cutting-edge technology in a virtuous integration of past and future.
Calvisius Caviar Varieties
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Tradition: Rich and buttery, with pastry-like notes and a delicate hint of the sea.
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Siberian: Small grains with a bold, briny flavor and marked iodine notes.
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Beluga: The king of caviar. Silky, complex, and pure umami.
Excellence is recognized from the very first taste.
Taste Caviar Like an Expert
- Serve it cold, but never frozen. Keep the tin nestled on a bed of ice.
- Use mother-of-pearl or bone spoons—or place it on the back of your hand, like true connoisseurs.
- Enjoy it pure: gently press the eggs against your palate with your tongue to release the full flavor.
- Pair it with Champagne or a Brut Metodo Classico for the perfect harmony.
- Small quantities, maximum attention: caviar is an experience to savor.
What Is Caviar?
Across the world, the term caviar has been used to describe a wide variety of products. However, according to the Codex Alimentarius, developed by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), true caviar is defined exclusively as the product made from the eggs of sturgeon, fish belonging to the Acipenseridae family.