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“Ova Stirionis Conditvm Quod Caviare Vocant”
B. Sacchi (Platina), 1471

Inside the Ticino Park, between the late 1990s and the beginning of the 2000s, the Giovannini and Mandelli families reconverted some areas of a farm to breeding livestock with the aim of producing a caviar of exceptional quality, having total control over the entire supply chain. Shortly after the experiment, it became the beginning of a very successful story. Soon after, the idea of the birth of an all-Italian caviar hub with world-wide importance for the production of sturgeons and caviar of different species came to life. A third partner emerged in the company’s scenario, Agroittica Lombarda s.p.a.

Authentic

Caviar has deep roots in Italy, where historically it was prepared and considered a true delicacy, precious food and privilege reserved for noble families and popes, especially between the 15th and the 19th centuries. Numerous masterpieces of art and protagonists of the Italian Renaissance have preserved and passed on to us the testimony and values of the culture and tradition of Italian caviar and is to these values that Ars Italica has long wanted to inspire with unchanged passion.

Authentic

Caviar has deep roots in Italy, where historically it was prepared and considered a true delicacy, precious food and privilege reserved for noble families and popes, especially between the 15th and the 19th centuries. Numerous masterpieces of art and protagonists of the Italian Renaissance have preserved and passed on to us the testimony and values of the culture and tradition of Italian caviar and is to these values that Ars Italica has long wanted to inspire with unchanged passion.

A Valuable Ingredient

— SEVRUGA —

Sevruga caviar comes from the Starry Sturgeon, a small sized species which rarely reaches 55 lbs (25 Kg). It can be found in the Black Sea, the Caspian Sea, the Azov Sea and in the respective tributaries, and it is also in the Aegean Sea and eastern Ionian Sea. It has a rather aromatic taste and is characterized by small eggs (about 2,2 – 2,6 millimeters) with a color that varies from light to anthracite grey. It is an extremely delicate fish to breed and it takes from 8 to over 12 years of waiting to get the caviar.

Starry Sturgeon
(Acipenser stellatus)

Storione
Stellato

(Acipenser stellatus)

— OSCIETRA —

Oscietra caviar comes from the Russian Sturgeon (an ancient species originally native to the Black Sea, the Caspian Sea and the Azov Sea). It is a medium size fish that can weight from 44 to 110 lbs (50 Kg), providing a poppy and slightly nutty caviar with colouring that ranges from dark brown to beige. Many consider this to be the most refined caviar. Its eggs are large sized (between 2.7 and 3.2 millimeters). On average it takes between 9 and 13 years before getting this precious type of caviar.

Russian Sturgeon
(Acipenser gueldenstaedtii)

Storione
Russo

(Acipenser gueldenstaedtii)

— DA VINCI —

Da Vinci caviar comes from the Adriatic Sturgeon, an Italian species which is typical in the Adriatic Sea and the primary waterways of the Padano-Veneta region, Dalmazia, Albania and western Greece. This caviar, with its fresh, intense and decisive taste, has a particularly smooth consistency and its eggs are characterized by medium sizes (about 2.4 – 2,8 millimeters) more often with colouring in shades of brown and black. It takes 10 to 14 years to get the best caviar of this species.

Adriatic Sturgeon
(Acipenser naccarii)

The Purity of Taste

A valuable ingredient, able to exalt and give extreme pleasure to the most demanding taste buds. Ars Italica caviar is born with the intent of propagating eggs of the species of sturgeons that marry this principle. This choice has allowed us to enter many of the best restaurants around the world and to make the most fascinating and refined tables even more enjoyable.