There is no question that Italy’s traditions surrounding food and wine are countless—but historically, caviar has been left to the Russians. Little do most people know that Italy is rich with “black gold”; the Ticino River is a secret source of top-grade sturgeon caviar. But the secret is spreading as Europe’s most recognized and voluminous producer, Calvisius, proves that Italy’s sustainably farmed caviar is a true royal experience.
Most easily found at their ultra-chic lounge in the ground floor of New York City’s Four Seasons hotel, Calvisius is the top choice caviar for acclaimed chefs like Eric Ripert and Michael White. Its taste and quality are unlike any other, as Calvisus is both farmer and producer—not like your typical merchant who must go through several middlemen. With a sustainable aquaculture farm called Agroittica Lombarda, located in the Brescian lowlands of Calvisano, Italy, Calvisius has direct control over every aspect of its fish and their eventual product.
From the natural spring water they swim in to the optimized, exclusive feed they’re given, every aspect of Calvisius caviar is controlled for their utmost wellbeing. The roe they yield is the purest, most clean-flavored product on the market, free of contaminants or water pollution. Agroittica’s perfect conditions allow the caviar harvest to extend through most of the year, resulting in a smaller shelf life and, therefore, a true malossol (low-salt) product with a more delicate, true flavor. Furthermore, each tin of caviar is properly labeled so that it can be traced to the exact sturgeon it hails from, giving Calvisius a comprehensive understanding of each batch’s freshness, provenance, species type, and so on.
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