For over forty years, the expert hands of our Master Salters have been taking care with passion of our first choice caviar, using cutting-edge production methods and manual processing techniques capable of keeping the organoleptic characteristics, authenticity and freshness of the best intact “Calvisius Caviar”.
An extraordinary cure, thanks to which the caviar Calvisius
has become one of the most refined delicacies of world gastronomy, ready to satisfy the most demanding palates on any special occasion.
I caviar Ars Italica Calvisius they are obtained only from sturgeons grown in the clear waters of the Ticino Park and therefore recognized as “Ticino Park – Controlled Production”. Five different qualities of sturgeon are produced from the delicious eggs of these sturgeons caviar Ars Italica: Oscietra Classic, Royal e Imperial, Da Vinci, Sevruga.