06 May 2026

Italia Oggi Features Vivari Caviar, Quality, Strategy and the Future of Italian Caviar

Italia Oggi — one of Italy’s leading financial and economic dailies — has featured Vivari Caviar in an in-depth analysis of the Italian caviar market. Carlo Dalla Rosa, co-owner of the Brescia-based company, speaks directly about industry data, global competition and the strategic evolution of the brand.

The Italia Oggi Feature

On 6 May 2026, Italia Oggi published an article by journalist Emanuele Scarci focusing on the state of Italian caviar production. Within the piece, Carlo Dalla Rosa — founder of the Calvisano facility and co-owner of Vivari Caviar — offers a first-hand reading of a market in transition: steady European demand, global competitive pressure and a clear vision of where Italian quality stands.

Recognition Beyond the Food World

Italia Oggi is not a food publication. It is a reference point for those who read markets with analytical rigour. Being cited in this context means being recognised not only as a quality producer, but as a credible voice on sector-wide issues: production volumes, competitive positioning, commercial strategy.

The Italian Caviar Market in 2025: What Is Happening

In 2025, Italian caviar production recorded a slight contraction, dropping from 67 to 65 tonnes — a 3% decline. A figure that does not undermine Italy’s position as the world’s second-largest producer, but one that needs to be read in context: European demand for caviar continues to grow, while supply remains structurally limited.

China dominates global volumes with a mass-market offer that covers nearly half of worldwide production. Yet as Carlo Dalla Rosa explains in the interview, this is a competition playing out on entirely different levels: “The Chinese dominate the market with a vast supply and low prices, but at a quality level significantly inferior to ours.”

A One-Billion-Dollar Market Growing at 10% Per Year

The global caviar market is currently valued at over one billion dollars annually, with an estimated yearly growth rate of 10%. Demand is driven primarily by Asian markets, alongside established consumption in Europe and North America. In this landscape, Italian production — carried out by fewer than ten companies concentrated between Lombardy and Veneto — represents a quality benchmark that Chinese volumes cannot erode on a qualitative level.

Vivari Caviar: The Production Model That Makes the Difference

The Calvisano facility, 30 kilometres south of Brescia, is the production heart of Vivari Caviar. A site that began in the early 1990s as a converted trout farm and today extends across 10 hectares and one kilometre in length, with 80 outdoor tanks and 75 indoor tanks dedicated to the hatchery.

Sturgeon species — native to the Caspian Sea — are raised within a fully controlled system. Between November and April, specimens at the final stage of egg maturation are transferred to a specialised laboratory for extraction, salting and initial packaging. Final maturation then takes place in refrigerated storage for approximately two months: it is at this stage that the caviar reaches its definitive sensory profile.

A Direct Supply Chain, No Compromises

Carlo Dalla Rosa spent decades building a production model founded on total supply chain control. The initial choice to sell exclusively at wholesale level was not a limitation — it was a consolidation strategy: ensuring consistent quality before approaching the retail and fine dining market. That same quality is today the foundation on which Vivari Caviar’s positioning rests.

A New Identity: From Royal Food Caviar to Vivari

In 2011, Nancy D’Aiuto — Carlo Dalla Rosa’s wife and co-owner of the business — launched the Royal Food Caviar brand, with a precise focus on fine dining and the Horeca channel. This year, that brand has evolved into Vivari Caviar, a name change that carries with it a renewed vision of the product and how it is communicated.

“This new identity marks a shift in language,” D’Aiuto explains in the article. “Before selling our product, we want to tell its story, explain its aromas and flavours.” A statement that goes beyond marketing: it is the operational translation of a strategy aimed at bringing Italian caviar into high-end restaurants, luxury hotels and retail contexts where aesthetics are an integral part of the experience.

Caviar Is Not Just for the Few

Carlo Dalla Rosa is clear on one point: “Caviar is not food for millionaires, but a product suited to conviviality.” A position reflected directly in the product range — the 10-gram tins available on the Vivari Caviar online shop allow anyone to approach the product without a significant outlay, while still experiencing the quality of a fully Italian supply chain.

Read the Italia Oggi article →

The full article was published by Italia Oggi on 6 May 2026, in the Mercato Agricolo section, written by Emanuele Scarci.

Vivari Caviar: Where We Are and Where to Find Us

Vivari Caviar produces in Calvisano, in the Bassa Bresciana area of Lombardy, and ships across Italy and Europe with refrigerated delivery. Our caviar is available online and through selection for fine dining establishments.