Sturgeon Farm

The secret to exceptional malossol caviar:
our farms and the perfect habitat

A delicate flavor with remarkable depth. A firm texture that speaks unmistakably of freshness. A soft, rounded aroma that unfolds gracefully on the palate. And above all, an uncompromising guarantee of quality. These are the defining characteristics of Caviar Giaveri’s malossol caviar—and the reason is simple.

Unlike many producers, Caviar Giaveri does not source caviar from anonymous international suppliers or rebrand third-party products. Every step—from breeding to processing—takes place in the company’s own fish farms in northern Italy. The salting follows the traditional Russian malossol method, meaning “little salt,” to preserve the caviar’s purest flavor. Egg selection is carried out rigorously by hand, as is the packaging, ensuring meticulous attention to detail at every stage.

Caviar Giaveri breeds ten different sturgeon species in Italy, offering one of the widest selections of eco-friendly caviar varieties in the world and making it one of the most diverse sturgeon farms globally.

All sturgeons raised by Caviar Giaveri are of Russian origin. Among the most prized species are the iconic Huso huso (Beluga), the refined Acipenser persicus (Oscietra), the celebrated Acipenser stellatus (Sevruga), and the widely appreciated Acipenser baerii (Siberian sturgeon).

Each specimen is carefully monitored throughout its life cycle. Every detail of the breeding environment is thoughtfully managed to recreate an optimal habitat. As sturgeon are protected species, responsible farming plays a crucial role in safeguarding their survival while maintaining ecological balance.

Feeding, water temperature, and the health of every fish are monitored around the clock through advanced computerized systems and the vigilant supervision of skilled staff. These rigorous standards ensure complete traceability of every tin of caviar produced.

From egg to larva, from fry to juvenile sturgeon, and finally to roe—this delicate life cycle is protected with passion, dedication, and expertise. The company applies a sophisticated aquaculture model that supports natural biological processes and preserves the ecological balance of both the farm and its surrounding environment.

Sturgeon has deep roots in Italy’s culinary heritage. Along the Po River and in the Lazio region—particularly in the Tiber River—sturgeon was once widely consumed and prized as a delicacy among popes and noble families. Three native species were historically widespread: the ladan (commonly known as beluga), the common sturgeon (Acipenser sturio), and the cobice or Adriatic sturgeon (Acipenser naccarii), distinguished by the bony plates along its skin.

However, water pollution and illegal fishing led to a dramatic decline in sturgeon populations in Italy and around the world, making responsible aquaculture essential for their preservation.

The farming and trade of sturgeon and caviar are regulated by CITES—the Washington Convention—which governs international trade in endangered species of flora and fauna. Caviar Giaveri operates in full compliance with these regulations to ensure the highest standards of species protection.

Sturgeon require patience: it takes between six and twelve years for them to mature and develop roe. This lengthy process is one reason why caviar is so rare and highly prized, especially when sourced from carefully controlled farms.

Beyond time, raising sturgeon demands exceptional care. Water quality—sourced from rivers and geothermal wells—must maintain strict hygiene and biochemical balance. Spacious open-air tanks replicate natural habitats. Carefully balanced nutrition supports healthy growth. Roe is harvested in protected environments and quickly stored at controlled temperatures to preserve its integrity.

Through this commitment to environmental stewardship, meticulous farming practices, and artisanal expertise, Caviar Giaveri stands at the forefront of world-class caviar production.