Oscietra classic is a fresh caviar that is low in salt, prepared exclusively with pure Russian sturgeon roe (acipenser gueldenstaedtii). True Oscietra caviar has historically been considered one of the most sought after foods in the world. It is a caviar of superb quality, able to satisfy the most demanding of palates. The caviar is gathered mainly in autumn and winter. The wide range of Russian sturgeon eggs have typically been classified into three different selections of caviar: Classic, Royal and Imperial. Oscietra classic has a good sized pearl (2.7 mm – 3.0 mm) and features a smooth, velvety texture, with characteristic bronze flecks. The colour ranges from dark grey to dark brown with warm amber nuances.

The flavour is delicious, balanced and complex, and its extraordinary quality should be savored in its purest form. It offers harmonious and extremely pleasant nutty notes (hazelnut), accompanied by a lingering aroma that brings to mind the scents and flavours of the sea (oyster). The term Oscietra (ossetra, oсетр, asetra, osetra and osciètre) refers exclusively to caviar prepared with roe from acipenser gueldenstaedtii or acipenser persicus (two similar species, both of which come from the Caspian Sea). Actually, it is often incorrectly described on labels in which other species of sturgeon are used that are in no way comparable to true Oscietra.

The sturgeon is average in size and can be as long as two meters, weighing more than 60 kilos. It is characterized by colouring that, at times, tends toward golden hues. It comes from the Black Sea, Caspian Sea and the Sea of Azov, heading up rivers like the Volga and Danube. In the spring waters of the Parco del Ticino (near Pavia), the youngest types take about 10-12 years to produce the first precious eggs.

Oscietra Royal is a fresh caviar that is low in salt, prepared exclusively with the best pure Russian sturgeon roe (acipenser gueldenstaedtii). True Oscietra caviar has historically been considered one of the most sought after foods in the world. It is a caviar of superb quality, able to satisfy the most demanding of palates. The caviar is gathered mainly in autumn and winter. The wide range of Russian sturgeon roe have typically been classified into three different selections of caviar: Classic, Royal and Imperial. Oscietra Royal has a larger sized pearl (2.9 mm –3.2 mm) and features a smooth, velvety texture, with characteristic bronze flecks. The colour ranges from darkbrown to medium brown with warm amber nuances.

The flavour is delicious, balanced and complex, and its extraordinary quality should be savored in its purest form. It offers harmonious and extremely pleasant nutty notes (hazelnut), accompanied by a lingering aroma that brings to mind the scents and flavours of the sea (oyster). The term Oscietra (ossetra, oсетр, asetra, osetra and osciètre) refers exclusively to caviar prepared with the roe from acipenser gueldenstaedtii or acipenser persicus (two similar species, both of which come from the Caspian Sea). Actually, it is often incorrectly described on labels in which other speciesof sturgeon are used that are in no way comparable to true Oscietra.

The sturgeon is average in size and can be as long as two meters, weighing more than 60 kilos. It is characterized by colouring that, at times, tends toward golden hues. It comes from the Black Sea, Caspian Sea and the Sea of Azov, heading up rivers like the Volga and Danube. In the spring waters of the Parco del Ticino (near Pavia), the youngest types take about 10-12 years to produce the first precious eggs.

Oscietra Imperial is a fresh caviar that is low in salt, prepared exclusively with pure Russian sturgeon roe (acipenser gueldenstaedtii). True Oscietra caviar has historically been considered one of the most sought after foods in the world. It is a caviar of superb quality, able to satisfy the most demanding of palates. The caviar is gathered mainly in autumn and winter. The Oscietra Imperial represents the rarest and most noble selection among Oscietra; every year only very few specimens of Russian sturgeon are able to provide this magnificent variety of roe that are prepared according to the traditional recipe. Oscietra Imperial has a larger sized pearl (3.0 mm – 3.3 mm) and features a smooth, brilliant texture, with characteristic gold flecks. The colour ranges from amber brown to light grey with characteristic “tiger’s eye”.

The flavour is delicious, balanced and complex, and its extraordinary quality should be savored in its purest form. It offers harmonious and extremely pleasant nutty notes (hazelnut), accompanied by a lingering aroma that brings to mind the scents and flavours of the sea (oyster). The term Oscietra (ossetra, oсетр, asetra, osetra and osciètre) refers exclusively to caviar prepared with roe from acipenser gueldenstaedtii or acipenser persicus (two similar species, both of which come from the Caspian Sea). Actually, it is often incorrectly described on labels in which other species of sturgeon are used that are in no way comparable to true Oscietra.

The sturgeon is average in size and can be as long as two meters, weighing more than 60 kilos. It is characterized by colouring that, at times, tends toward golden hues. It comes from the Black Sea, Caspian Sea and the Sea of Azov, heading up rivers like the Volga and Danube. In the spring waters of the Parco del Ticino (near Pavia), the youngest types take about 10-12 years to produce the first precious eggs.

Siberian Classic is a caviar extracted from the Siberian sturgeon. A medium-sized fish with a weight between 8 and 40 kg, originally found in the fluvial basins of Siberia (from the Ob to the Kolyma rivers) and Lake Baikal. This caviar boasts a strong character and is very versatile in the kitchen. The size of the egg differs with the age of the sturgeon (from 2.5 to 3mm) and its color ranges from grey to amber. It pairs nicely with potatoes, sour cream, crème fraiche, soft bread or in the most traditional Russian way, with blinis.

Suggested pairing: Brut champagnes or dry white, mineral driven wines and vodka.

The time required to harvest this caviar is between 6 to 8 years.

Siberian Royal is a caviar extracted from the Siberian sturgeon. A medium-sized fish with a weight between 8 and 40 kg, originally found in the fluvial basins of Siberia (from the Ob to the Kolyma rivers) and Lake Baikal. The best and largest roe (more than 2.7mm) are selected for this caviar. Quite versatile with a bold pure taste, it pairs well with potatoes, sour cream, crème fraiche, soft bread or in the purest Russian tradition, with blinis as well as by itself to fully appreciate its qualities.

The time required to harvest this caviar is 8 years

Suggested pairing:Brut champagne or dry white, mineral driven wines and vodka.

Tradition Prestige is a caviar extracted from the White Sturgeon, a native species of the Pacific Ocean found in the North American West coast, from Alaska to Southern California. It is one of the longest-living sturgeons, reaching up to one hundred years of age. It weighs 800 kg (1760 lbs) and can be as long as 6m (19 ft). High in protein, this lean fish is particularly refined and so is its exquisite large roe ranging from 3.0 to 3.2 millimeters (7/64 to 1/8 inch) in diameter and varying between dark grey to black in color. The taste of this caviar is perfectly balanced with round notes, combining delicate nuances of the sea with light, buttery flavors of pastry. This caviar attracts the most discerning palates from any age or culture. To truly appreciate its nature, enjoy it simply by itself or as part of an exciting tasting with other styles of caviar. Best when paired with a Brut (dry) or silky sparkling wine. The time required to harvest this caviar is approximately 14 to 15 years.

Tradition Royal is a caviar extracted from the White Sturgeon, a native species of the Pacific Ocean found in the North American West coast, from Alaska to Southern California. It is one of the longest-living sturgeons, reaching up to one hundred years of age. It weighs 800 kg and can be as long as 6m. High in protein, this lean fish is particularly refined and so is its exquisite large roe ranging from 3.0 to 3.2 millimeters in diameter and varying between dark grey to black in color. The taste of this caviar is perfectly balanced with round notes, combining delicate nuances of the sea with light, buttery flavors of pastry. This caviar attracts the most discerning palates from any age or culture.

To truly appreciate its nature, enjoy it simply by itself or as part of an exciting tasting with other styles of caviar. Best when paired with a Brut (dry) or silky sparkling wine.

Da Vinci is the name of caviar made from the roe of the Adriatic sturgeon (acipenser naccarii). This sturgeon, which was once abundant in Italian waters, used to be fished in spring when the fish would make their way up the major rivers of the Po Valley to reach the best areas for reproduction. This authentic Italian caviar was considered a true delicacy by the noble families of the Renaissance era (the Gonzaga, Este, Medici, and Sforza families). Ancient recipes for making this type of caviar date all the way back to the fifteenth century. The diameter of the roe is average in size, from 2.4 mm to 2.8 mm, and the shell is fragile, silky and delicate. It often has a wet texture with a fresh, characteristic taste.

Da Vinci is a caviar with a distinctive (wild) flavour. When freshly prepared, it is characterized by a nutty hazelnut aroma and by salty notes, while, later, the flavour is more strongly influenced by the sea. Roe are glossy and their colour features hues that range from intense black to brown. They are collected in the spring, and only come from Adriatic sturgeon, an Italian species typical of the Adriatic Sea and the main waterways of the Po Valley, Dalmatia and western Greece.

In the spring waters of the Parco del Ticino (near Pavia), the youngest types take about 11-14 years to produce the first precious roe.

The Ars Italica Sevruga Royal is a fresh caviar exclusively prepared with the roe of the pure sturgeon Acipenser stellatus. The true Sevruga* caviar has historically been considered one of the best foods in the world, today it’s a very rare product to find. Sevruga caviar has a unique and distinctive taste and quite often it’s the first choice of the caviar connoisseur. Sturgeons are farmed for more than 9 years in spring water source in the pristine and natural environment of the Ticino Natural Park (Cassolnovo PV – Italy) before getting the production of the caviar.

The Sevruga Royal caviar is a selection of the Starry sturgeon’s roe prepared with the traditional malossol recipe. The caviar has medium sized grains (2.3mm / 2.5 mm), the texture is silky and fairly firm. Colors are grey to medium grey with a few translucent reflex. It has a very distinctive character with a full body taste, slightly aromatic, accompanied by persistent aromas of sea.

(*)The word Sevruga is the noun that exclusively identifies the caviar prepared with the roe of the Starry sturgeon (Acipenser stellatus), native Caspian & Black Sea species.

Sevruga was once a very abundant fish in the Black Sea, the Caspian Sea and the Sea of Azov, including its respective tributaries and also present in the Aegean and Ionian Seas. It was the most caviar selection sold during last century, today it is very rare. It is a small size sturgeon that rarely exceeds 25 kg of weight, it is fragile and delicate to breed. In the Spring source of the Ticino Park (Cassolnovo – PV) the quickest females are ready for the caviar production just after ten years.

The Ars Italica Sevruga Imperial is a fresh caviar exclusively prepared with the roe of the pure sturgeon Acipenser stellatus. The true Sevruga* caviar has historically been considered one of the best foods in the world, today it’s a very rare product to find. Sevruga caviar has a unique and distinctive taste and quite often it’s the first choice of the caviar connoisseur. Sturgeons are farmed for more than 10 years in spring water source in the pristine and natural environment of the Ticino Natural Park (Cassolnovo PV – Italy) before getting the production of the caviar.

The Sevruga Imperial caviar is a top selection of the best Starry sturgeon’s roe prepared with the traditional malossol recipe. The caviar has medium sized grains (2.4mm / 2.6mm), the texture is silky and fairly firm. Colors are medium to light grey with a few translucent reflex. It has a very distinctive character with a full body taste, slightly aromatic, accompanied by persistent aromas of sea.

(*) The word Sevruga is the noun that exclusively identifies the caviar prepared with the roe of the Starry sturgeon (Acipenser stellatus), native Caspian & Black Sea species. Sevruga was once a very abundant fish in the Black Sea, the Caspian Sea and the Sea of Azov, including its respective tributaries and also present in the Aegean and Ionian Seas. It was the most caviar selection sold during last century, today it is very rare. It is a small size sturgeon that rarely exceeds 25 kg of weight, it is fragile and delicate to breed. In the Spring source of the Ticino Park (Cassolnovo – PV) the quickest females are ready for the caviar production just after ten years.

Beluga is a caviar extracted from the Huso Huso sturgeon. A fish that can reach 8 meters in length and more than 1.5 tons in weight. Originally found in the Black Sea, Caspian Sea, Azov Sea, it was also present in Italy in the Adriatic Sea, Ionian Sea and their tributaries before its extinction.

Its quality is the most rare and expensive, defined by large roe (more than 3 mm), oval shape and color tones of pearl to dark grey. This caviar has to be tasted strictly by itself to truly appreciate and savor its incredibile quality.

Suggested pairing: the best Brut sparkling wines

The time required to harvest this prized caviar is 20 years

Albino sterlet caviar is among the rarest and most prestigious in the world. The albino form of the sterlet is a natural mutation that occurs very rarely in the wild, making its cultivation a true art requiring special expertise. The main farms producing albino sterlet caviar are located in Italy and France, and the caviar is often called “white gold” for its unique color and exquisite taste.

The caviar has a stunningly light, golden shade with a pearlescent glow, making it a true highlight on any gourmet plate. The sterlet matures relatively early — at around 6–8 years — allowing caviar harvesting more frequently than with larger sturgeon species, though production remains extremely limited and exclusive.

Albino sterlet caviar is highly prized by top chefs, as its refined, slightly sweet taste pairs perfectly with oysters, tartare, fresh carpaccio, poached eggs, or is enjoyed pure with toast and butter.

Oscietra – Russian sturgeon (Acipenser gueldenstaedtii)

The Russian sturgeon reaches a length of up to 2 meters and a weight of over 60 kg. It inhabits the Black, Caspian and Azov Seas, as well as the Volga and Danube rivers. The first time it gives roe at the age of 10-12 years, usually in the fall or winter. Oscietra caviar has a rich nutty taste and medium texture of roe eggs, which makes it one of the most popular and favorite among gourmets.

Pasteurized caviar undergoes a process of heating to a certain temperature to kill microorganisms and extend shelf life without the use of preservatives. This method preserves much of the caviar’s flavor and textural characteristics, although it can make it a bit more dense. Pasteurization gives caviar a more intense flavor, but loses some of the delicacy and tenderness of fresh caviar. This caviar has a shelf life of 6 months from the date of production.

Siberian sturgeon (Acipenser baerii)

The medium-sized Siberian sturgeon, weighing from 8 to 40 kg, lives in river basins of Siberia and Lake Baikal. It produces its first roe at the age of 6-8 years. Caviar size varies from 2.5 to 3 mm, color from dark gray to light brown, amber, with a firm texture and a slight taste of walnut and seaweed. Siberian sturgeon caviar is distinguished by its universal flavor and is ideal for various culinary experiments.

Pasteurized caviar undergoes a process of heating to a certain temperature to kill microorganisms and extend shelf life without the use of preservatives. This method preserves much of the caviar’s flavor and textural characteristics, although it can make it a bit more dense. Pasteurization gives caviar a more intense flavor, but loses some of the delicacy and tenderness of fresh caviar. This caviar has a shelf life of 6 months from the date of production.

White sturgeon (Acipenser transmontanus)

The white sturgeon is a large sturgeon, weighing up to 800 kg and over 6 meters long, living on the west coast of North America. It produces its first eggs at the age of 14-15 years. Caviar is large (3.0-3.2 mm), the color is black with amber tones, light texture with a fruity-nutty taste and notes of the sea. White sturgeon caviar is known for its delicacy and complex flavor profile, which makes it an excellent choice for gourmets.

Pasteurized caviar undergoes a process of heating to a certain temperature to kill microorganisms and extend shelf life without the use of preservatives. This method preserves much of the caviar’s flavor and textural characteristics, although it can make it a bit more dense. Pasteurization gives caviar a more intense flavor, but loses some of the delicacy and tenderness of fresh caviar. This caviar has a shelf life of 6 months from the date of production.

The white sturgeon is a large sturgeon, weighing up to 800 kg and over 6 meters long, living on the west coast of North America. It produces its first eggs at the age of 14-15 years. Caviar is large (3.0-3.2 mm), the color is black with amber tones, light texture with a fruity-nutty taste and notes of the sea. White sturgeon caviar is known for its delicacy and complex flavor profile, which makes it an excellent choice for gourmets.

This caviar is heat treated for a longer period of time and at higher temperatures. This gradation of caviar may vary from batch to batch in terms of roe egg size, flavor nuances, flavor saturation, texture and color. This caviar has a shelf life of 9 months from the date of production.

The Russian sturgeon reaches a length of up to 2 meters and a weight of over 60 kg. It inhabits the Black, Caspian and Azov Seas, as well as the Volga and Danube rivers. The first time it gives roe at the age of 10-12 years, usually in the fall or winter. Oscietra caviar has a rich nutty taste and medium texture of roe eggs, which makes it one of the most popular and favorite among gourmets.

This caviar is heat treated for a longer period of time and at higher temperatures. This gradation of caviar may vary from batch to batch in terms of roe egg size, flavor nuances, flavor saturation, texture and color. This caviar has a shelf life of 9 months from the date of production.

Lingotto is an innovative and exclusive caviar product made from the highest quality white sturgeon (Acipenser transmontanus) roe, carefully pressed into a solid form. This product offers a unique culinary experience — perfect for grating over pasta, scrambled eggs, toast, or adding to salads for a truly sophisticated gourmet touch. Lingotto combines the delicate and complex flavor profile of white sturgeon caviar with the intensity provided by its pressed format, making it versatile for both appetizers and fine dining.

White sturgeon caviar is known for its fruity, nutty flavor with light marine notes. Through pressing, Lingotto achieves a firm, compact texture that allows it to be easily grated while preserving its authentic aroma and rich bouquet of flavors.