Skip to main content



Da Vinci, Oscietra and Sevruga are three types of caviar that distinguish the Ars Italica brand. They express purity, identity and experience of the authentic taste of caviar, a powerful emotion. The sturgeons are grown in the heart of Ticino Park, our is a natural link between the aquaculture activity and the territory, in total respect of the environmental context.

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.

Tradition & Art

Caviar has deep roots in Italy, where it was historically prepared and considered a true delicacy, precious food and a privilege reserved for noble families and popes, especially between the fifteenth and nineteenth 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 due to these values that Italian Caviar wanted to take inspiration over years with unchanged passion.