Caviar Giaveri

Russian Art & Italian Taste

Caviar Giaveri is a name that connoisseurs increasingly consider synonymous with extra fine caviar. The real secret is simple: just as the quality of champagne begins in the vineyard, so the wellbeing of sturgeons determines the quality of caviar.

Caviar Giaveri Signature Caviar - Distinguishing Pleasure

Care and attention dedicated over the years take our sturgeons to maturity. The extraction method and salting of the roe cannot improve anything, although it is essential to preserve and protect its original natural quality.

This is the philosophy of Caviar Giaveri. This the reason why our caviar is delicious, as proved by numerous blind tests carried out by experts. It is also excellent from the nutrition and health points of view.

Caviar Giaveri Concept

The Russian Tradition of Caviar Meets Italian Excellence

Nature’s perfection can be imitated by simply respecting it.

Caviar Giaveri is the true expression of a thirty year passion for excellence in fish farming. It is authentic and genuine, part of the Italian gastronomic culture that has discovered in this Russian tradition knowledge and folklore rich in history and devotion.

That’s why we have chosen to produce caviar on our own fish farms, protected and controlled to maintain the equilibrium of the species. Modern fish farming technologies make our facilities ecologically sustainable and safeguard our superb Russian sturgeon, which live almost as they would in the wild.

The aim of achieving a top quality product was behind our choice of working manually and packing the caviar ourselves according to the Russian method based on manual traditions. And we decided to sign the product with our own brand, a mark of excellence, with a recognisable style, high and transparent – like the quality of the caviar offered in several selections.

The Secret of a Great Malossol Caviar: Our Fish Farms and An Ideal Habitat

The flavour is delicate, even when full. Consistency expresses unmistakeable freshness. It has a soft scent, and is rounded on the palate. Its quality is absolutely guaranteed. These are the common traits of Malossol caviar by Giaveri. It’s clear to see why.

Differently from most of the caviar on the market, Caviar Giaveri does not put its signature on caviar purchased from anonymous international producers and resold under the company’s brand. It farms and transforms its own caviar entirely in its northern Italian fish farms. Salting is carried out by the traditional Russian Malossol method (small amount of salt); the roe is rigorously selected by hand and packed manually in a controlled environment. This is a meticulous artisan process, a ritual that is perpetuated to maintain high standards of excellence over time.

Learn the Quality of Caviar From the Label: Find out How to Read It

According to the Codex Alimentarius real caviar comes from the roe of fish belonging to the Acipenseridae e Huso family, i.e. sturgeon.

The roe of other types of fish, or of other animals, or even artificial products made with other organic substances, although they are advertised with misleading names and sometimes explicitly called “caviar” are not caviar but substitutes (surrogates) or imitations, which cannot be remotely compared with the value, refined flavour and organoleptic properties of real caviar.

To know what you are buying it is extremely important to understand the label on the back of the packaging. The label observes the labelling instructions of the “Convention on International Trade in Endangered Species of Wild Fauna and Flora” (CITES), used throughout the world as obligatory for sturgeon roe. This is the only way the consumer can find out about the species of sturgeon that has produced the caviar involved, its origin, whether wild or farmed, the country of origin, the year of production, the producer and batch and, if applicable, its re-packaging.

The Sturgeons for Our Caviar: Beluga, Osietra, Sevruga and Many Others

All the sturgeons bred by Caviar Giaveri are species of Russian origin, from which a wide variety of types of caviar can be produced.

The valuable specimens include the famous Huso huso (Beluga), the extra fine Acipenser persicus (Osietra), the renowned Acipenser stellatus (Sevruga) and the more common Acipenser baerii (Siberian).

Each specimen is cared for and monitored at all stages of its growth: every detail of all aspects is dealt with to re-create the best habitat (sturgeon is a protected species and farming protects its survival), and guarantee maximum observance of the equilibrium of the ecosystem. Food, water temperature and the condition of each sturgeon are monitored 24/24h by a computerised system and controlled by expert personnel. The high standards achieved allow us to implement total traceability of the caviar produced.

Cites - Safeguarding Sturgeon Means Quality Caviar

Sturgeon farming and sales of caviar are protected by Cites, which controls international trade in endangered species of wild fauna and flora. Naturally, Caviar Giaveri totally observes these regulations to fully safeguard the species.

It takes many years, from 6 to 12, for a sturgeon to develop and mature its roe. That’s why caviar, especially that from controlled farming, is very expensive. In addition to the time factor there are numerous operations required to farm the fish in the best conditions regarding environment, nutrition and health.

Control of the state of the water (from rivers and geothermal wells) and its biochemical balance are essential for the life of sturgeon. The dimensions of the outdoor tanks, which perfectly reproduce the fish’s natural habitat, the balanced use of suitable nutrients, removal of the roe in a protected environment and its rapid preservation at controlled temperature are all aspects that give Caviar Giaveri a top position in the global production of caviar.

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