Beluga caviar comes from the Huso Huso sturgeon. Originally native to the Black Sea, Caspian Sea and Azov Sea, it could also be found in wilderness in the Adriatic and Ionian Sea in Italy before its extinction. This sturgeon species can reach 8 meter in length and weigh more than 1.5 tons. It takes around 20 years in the life-cycle of the sturgeons to the eggs to be matured and ready to be extracted.
Beluga caviar is the rarest and most sought-after caviar, esteemed for the excellent quality of the eggs and unique taste.
Beluga caviar is characterised by large eggs (larger than 3 millimeter in diameter) with an oval shape and a colour that ranges from pearl grey to dark grey.
 
Soft and buttery, Beluga caviar melts in the mouth releasing delicate and nutty notes with an incredibly creamy texture. 
Because of its unique characteristics and prestige, Beluga caviar is traditionally enjoyed on its own, using a mother of pearl spoon to serve.
 
Calvisius 100% Italian caviar is made from sturgeons farmed in the heart of the Po Valley, in Lombardy region. The unique characteristics of the pure spring water that flows in the area combined with Calvisius’ Master Caviar expertise and passion make this caviar one of the most exquisite delicacies in the world.
 Founded in the 1970s, Calvisius uses cutting-edge production methods and traditional manual techniques to preserve the sensory characteristics, wholesomeness and freshness of the best quality caviar.
All Calvisius caviar is produced following the traditional Russian “Malossol” methods which requires the use of only a small amount of salt for the preparation of the caviar, enhancing and preserving the natural flavours and organoleptic properties of the roe.
  
Calvisius, thanks to its sustainable farming techniques, has been awarded with the “Friend of the Sea” certificate for its commitment and contribution to the safeguard of the endangered sturgeon species.