About Us

For more than 40 years, Calvisius and Ars Italica have been at the forefront of the caviar industry, renowned for their expert craftsmanship and commitment to environmentally sustainable practices.

Our passion and dedication have helped us become leaders in the production of premium-quality caviar.

Nestled in the lush northern Italian countryside, our Calvisano and Cassolnovo farms provide a total of 150 acres of freshwater ponds where sturgeon thrive in an environment that is as close as possible to their natural habitat.

Fed by pristine, natural water sources and located near the stunning Lake Garda, these farms offer an idyllic setting where the sturgeon can flourish.

Every step of the caviar production process is carefully managed at our Calvisano headquarters, ensuring that every tin of caviar that leaves our facility meets our exacting standards.

With a dedication to quality and a deep understanding of the intricacies of caviar production, Calvisius and Ars Italica continue to set the bar for excellence in the industry.

The Gold Standard in Aquaculture

Calvisius is the gold standard in aquaculture, pioneering the large-scale sturgeon farm industry and setting a new benchmark for the production of premium-quality caviar. With cutting-edge know-how and sustainable practices that lead the way in environmental conservation, Calvisius is an industry leader and an inspiration to all.

Our farms are state-of-the-art and their commitment to sustainable practices is second to none. By specializing in raising pure sturgeon breeds, Calvisius has helped replenish rivers worldwide with previously endangered stocks. And the result? Caviar that is not only delicious but environmentally conscious too.

It's no wonder that here at Calvisius, we produce the largest variety of caviars in the world - our farming standards, quality, and quantity of caviar are unmatched.

We are true innovators in the industry, constantly pushing the boundaries and setting new standards for excellence.

With a dedication to quality and a deep understanding of the intricacies of caviar production, Calvisius and Ars Italica continue to set the bar for excellence in the industry, leading the way in responsible aquaculture.

Our core values

At our core, we are guided by three fundamental principles: quality, craftsmanship, and sustainability. These values inform everything we do, from our rich history to our daily operations, and we strive to uphold them in every gesture and action.

For us, quality is not just a buzzword - it's a way of life. We believe in producing the very best caviar, using only the finest ingredients and the most meticulous techniques. Our commitment to quality is unwavering, and we're constantly striving to improve and innovate.

Craftsmanship is another essential pillar of our values. We take pride in our heritage, and we're passionate about preserving traditional techniques while also embracing new ideas and technologies. Every batch of caviar is crafted with care and attention to detail, ensuring that it meets our exacting standards.

Finally, sustainability is a critical part of who we are. We know that the health of our planet is inextricably linked to our success, and we're dedicated to doing our part to protect it. From responsible farming practices to reducing waste and minimizing our carbon footprint, we're committed to creating a sustainable future for all.

These three pillars - quality, craftsmanship, and sustainability - are the foundation and the goal of all our efforts. We believe that by upholding these values, we can create a better world - one delicious bite of caviar at a time.

  • From the source
  • Craftsmanship
  • Time is of the essence
  • Sustainability is the key

At Calvisius, we understand that the quality of our caviar is only as good as the wellbeing of our sturgeons. That's why we go straight to the source, breeding our sturgeons in pure spring water and feeding them only the highest quality foods. As breeders, manufacturers, and distributors, we have complete control over every aspect of the lives of our sturgeons and caviar production, ensuring full transparency and traceability on every tin that leaves our farms.

Craftsmanship is a cornerstone of the Calvisius philosophy, which has been passed down through generations of caviar masters over the course of fifty years. Our hands-on approach is both traditional and innovative, combining old-world techniques with modern technology to create a fully traceable, sustainable, fresh, and premium-quality caviar. The meticulous attention to detail sets Calvisius and Ars Italica apart as some of the most coveted delicacies in the world of gourmet cuisine, sought after by chefs and discerning consumers alike. When enjoying these exquisite products, one can savor the taste of the Golden Age of Caviar, elevated to new heights by the unparalleled craftsmanship of the Calvisius team.

Our caviars are the culmination of careful monitoring of our fish's wellbeing, patient waiting, and constant care, using state-of-the-art farming techniques that respect the sturgeons' lifecycle. Our connoisseurs appreciate the pure nature of our caviar, which is prepared using the traditional Malossol technique, allowing for a full expression of the nuances in flavor profile between the various species and their different types of caviar.

Calvisius is proud to have one of the largest sturgeon DNA databases globally, having contributed to the replenishment of depleted stocks worldwide. Our sustainable aquaculture model is based on managing complex systems that promote biological processes and maintain the natural balance of the ecosystem. Our sturgeons live in an environment very close to their natural habitat, with access to additional food supplementation, which increases the sustainability of production, as well as the organoleptic quality of the fish and particularly of the caviar.

More History

1970s and 1980s - The Origins: how Italian entrepreneurship and an International partnership changed the future of caviar

In the late 1970s, a group of Italian entrepreneurs founded Agroittica, an innovative fish farm that would pave the way for sustainable aquaculture practices. Combining industrial, aquaculture, and agricultural environments, Agroittica was a revolutionary concept that would set the standard for environmentally-friendly farming for decades to come.

But it wasn't until 1981 that Agroittica truly made history with a groundbreaking project that would change the future of caviar production. That year, Gino Ravagnan, a longtime partner of Agroittica, teamed up with Russian professor Serge Doroshov, a marine biologist from Davis University in California, to develop a pioneering breeding program for White sturgeon, a species native to the Pacific Coast of the USA.

The introduction of this new species at Agroittica's farms in Calvisano was a game-changer for the company and for the caviar industry as a whole. Not only did it make Agroittica the first European company capable of raising sturgeon in captivity, but it also opened up a whole new world of possibilities for caviar production.

The team at Agroittica was dedicated to ensuring the highest quality of life for their White sturgeon, and their commitment to the wellbeing of the fish would soon pay off. Through their passion, craftsmanship, and research, they were able to produce a caviar of superior quality, which they named Calvisius Tradition. This exceptional caviar quickly gained a reputation as "the Black Gold of Calvisano," a true delicacy that would come to be appreciated by gourmets all over the world.

Today, almost 50 years later, Calvisius remains at the forefront of sustainable aquaculture and premium caviar production. With a deep commitment to the welfare of their fish and a passion for craftsmanship that has been passed down through generations of caviar masters, Calvisius continues to set the standard for excellence in the world of caviar.

1990s and 2000s: Ars Italica and Calvisius cross borders and conquer marketshare

During the 1990s and 2000s, Calvisius continued to make strides in the international market, becoming a go-to brand for high-quality caviar. The company's reputation for sustainability and transparency in their farming and production processes, combined with their dedication to the health and wellbeing of their sturgeon, had made them stand out as a leader in the industry.

As the demand for their products grew, Calvisius introduced new types of caviar to the market, including the Calvisius Siberian and Calvisius Tradition Elite. This expansion, coupled with their commitment to quality, led to Calvisius being selected as the caviar of choice by major international airlines for their premium menus.

In 2008, Calvisius formed an alliance with the Giovannini family, a prominent name in aquaculture and sturgeon breeding in northern Italy. Together, they founded Ars Italica, a brand dedicated to the revival of authentic Italian caviar. This collaboration allowed Calvisius to expand their lineup to include five new species of sturgeon, including the coveted Oscietra, or Russian sturgeon, which is native to the Caspian and Black Sea regions.

The opening of Calvisius' offices in New York City in 2009 marked another significant milestone for the company as they started exporting their premium caviars to the United States. The success did not stop there, as Russia, the traditional homeland of caviar, also welcomed the caviar of Calvisius and Ars Italica with open arms. This was a testament to the company's unwavering commitment to quality, sustainability, and transparency in every aspect of their production.

In 2016, Calvisius established their headquarters in Paris, France, marking another significant expansion for the company. Today, Calvisius continues to be recognized as one of the world's premier producers of high-quality, sustainable caviar, appreciated by chefs and consumers alike. Their commitment to craftsmanship, sustainability, and transparency remains the foundation of their values, guiding their daily efforts to produce the finest caviar in the world.