The story of Calvisius begins with in the small town of Calvisano, situated between Venezia and Milano. There, you will find Agroittica Lombarda, the most prolific caviar farm in the world, producing 25 tons of eggs per year. This project of farming endangered fish in fresh water began in collaboration with the University of California: Davis and a Pacific species of White Sturgeon.
Also known as “the Russian sturgeon,” the Oscietra is found originally around the Black Sea, Caspian Sea, and the Azov Sea. Made with 100% Malossal, only 3% salt is added.
Smooth, firm, and consistent in texture, this caviar is persistently rich with a deep flavor of butter and hazelnuts. Occasionally black, the caviar ranges from dark grey to dark brown.
Long Island, CT (Fairfield County+ Lower Litchfield County), NYC & Boroughs