Vivari Caviar was born in Calvisano, in the province of Brescia, where spring water and more than thirty years of sturgeon-farming expertise come together to create exceptional Italian caviar. Its name draws on the Latin word vivarium: a protected place where life is nurtured over time. This philosophy places respect for nature, knowledge and precision at the heart of everything Vivari does.

The entire production chain takes place in Italy, from sturgeon breeding and rearing to roe selection and final processing. At the Calvisano farm, fed by naturally oxygenated spring water, every stage is monitored directly, ensuring origin and traceability.

Production follows the sturgeon’s natural biological rhythms, without rushing the process. Traditional craftsmanship and the Malossol method, using a minimal amount of salt, preserve the texture and aromatic nuances of each selection. Every batch comes from a single sturgeon, retaining its distinctive sensory identity.

From the delicacy of Asetra to the complexity of Beluga In and the rarest expressions in the collection, Vivari offers different ways to discover caviar. Behind every pearl are Nancy D’Aiuto’s vision and Carlo Dalla Rosa’s production expertise: two complementary perspectives united by a contemporary approach to excellence, rooted in authenticity and Italian craftsmanship.