Cru Caviar, with over 50 years of activity in fish farming and 20 in the production of Italian caviar, today thanks
to the acquired artisan knowledge and the precious microfilament at its disposal, it creates a selection of products that represent the highest level of excellence in the world of caviar.

In 2005 we began our direct Caviar production, with the support of highly skilled Master salters and today with the twenty plus years of expertise of our Caviar Master, Renzo Zanin, whose expertise is recognised around the globe. 

The farms are 4, between Veneto and Lombardy, immersed in 20 acres of uncontaminated nature. 
Our farms are conceptualised to be integrated into the sturgeons’ sustainable ecosystems and are overseen with meticulous control of the production. 

Thanks to our extensive know-how developed over half a century in the world of caviar, we have created a line of exclusive and unique products that are highly versatile, including our caviar bottarga, caviar butter, crunch caviar and pajusnaia. 

Our inventory also includes sturgeon meat (in filets, steaks, smoked and marinated in olive oil), Chum salmon eggs, saffron butter and pure Iranian saffron, along with accessories for the presentation and tasting of caviar.