Calvisius history begins in the late'70s in Calvisano, a typical Italian town located in the middle of the Po Valley in the province of Brescia, an area rich in fresh spring water. The unique features of the pure water in the area are the foundation of the excellent ecosystem that ensures Calvisius caviar its authenticity and freshness and made it one of the most exquisite delicacies in the world cuisine. Over 150 acres of fresh water ponds are dedicated to the breeding of different varieties of the most valuable sturgeons. Calvisius have been awarded the Certificate Friends of the Sea for the sustainable approach in breeding sturgeons.
Oscietra: This caviar comes from the Russian Sturgeon (an ancient species originally native to the Black Sea, the Caspian Sea and the Azov Sea). Characterized by a firm egg, dark brown in color with a golden hue and having a rich, nutty, creamy flavor. This was historically the most popular caviar for its taste. Serve atop blinis, mashed potatoes, oat cakes or unsalted water crackers.
Suggested wine pairing: Bellavista Franciacorta Gran Cuvee Rose’
