Our farm, located in Calvisano (BS), began in the early ‘90s when Carlo Dalla Rosa transformed a former trout farm into a pioneering sturgeon farm. Since its establishment, Acipenser Srl has focused on refining sturgeon production, leading to its first caviar extraction in 2005 after years of careful breeding. In 2011, Nancy D’Aiuto founded the Royal Food brand to promote this high-quality Italian caviar, sourcing from an annual production of 9 to 13 tons. Our state-of-the-art Acipenser farm spans 10 hectares, featuring 80 outdoor and 75 indoor tanks filled with both native and imported sturgeon species. The farm's ample water supply ensures frequent water changes, preventing any unpleasant aftertaste in the caviar. Our breeding system allows sturgeons to live their entire life cycle on-site, from spawning to maturity. Once ready, sturgeons are processed in a specialized laboratory using the artisanal Malossol technique, which employs minimal salt for preservation. The resulting caviar is rich in protein, low in calories, and varies in characteristics to suit diverse palates. Among our offerings, Beluga caviar, known as the "Caviar of the Tsars," is highly sought after for its sublime flavor and large, shiny eggs. Asetra caviar, from Russian sturgeon, offers a delicate taste with sweet notes reminiscent of lobster and butter, making it ideal for caviar newcomers. Siberiano caviar, from Siberian sturgeon, delivers a fresh, iodized flavor, while Sevruga caviar, from the smaller Stellatus sturgeon, is celebrated for its intense taste and character. To enjoy caviar at its best, serve it simply, ideally on its own or paired with neutral flavors. It should be presented on ice and served with mother-of-pearl or ceramic spoons. Classic pairings include Champagne or Vodka, and it can also complement dry white or rosé wines. Store caviar in the refrigerator at 0 to 4°C and consume within 48 hours after opening, with a recommended serving of 10 to 30 grams per person.
