04 May 2026

Vivari Caviar on Gambero Rosso | Italian Caviar from Calvisano

Gambero Rosso — Italy’s leading food and wine publication — has dedicated an article to Vivari Caviar, telling the story of a production project born in the Bassa Bresciana area that carries the name of Italy into the world of premium caviar. An editorial recognition that goes beyond a simple mention: it is confirmation that what has been built in Calvisano, over time and with rigour, now has a recognisable voice in the landscape of Italian excellence.

The Gambero Rosso Feature

Italy’s most authoritative food publication chose to cover Vivari Caviar within its section dedicated to stories of product and territory. A format that Gambero Rosso reserves for producers with something genuinely authentic to communicate: not just the quality of the final product, but the coherence of the process behind it.

Why This Recognition Matters

Being featured in Gambero Rosso is not a given. The editorial team selects realities capable of representing a credible production model, rooted in the land and able to speak to a discerning audience. For Vivari, this recognition comes at a precise moment: the one in which the brand, born from the evolution of Royal Food Caviar, has definitively found its own identity.

Who Is Vivari Caviar

Vivari was founded in Calvisano, in the province of Brescia, on a production facility stretching one kilometre in length and comprising 80 outdoor tanks. The farm is fed by naturally oxygenated spring water, with a flow of 2,000 litres per second and a complete water exchange every four hours. This is not a secondary technical detail — it is the condition that makes a clean, precise product possible, free from unwanted aftertastes.

Behind Vivari are Carlo and Nancy. Carlo Dalla Rosa holds a PhD in Animal Production Sciences and specialises in fish farming: he oversees every stage of the rearing process with scientific rigour and continuous observation. Nancy D’Aiuto has built the identity of the brand, translating a complex production reality into a language capable of reaching the market, fine dining professionals and the most aware end consumers.

From Royal Food Caviar to Vivari

The name change was not a cosmetic rebrand. Vivari — from the Latin vivarium, a protected place where life was preserved and allowed to evolve — represents an updated vision of the same project: same ownership, same people, same production standards. What changes is the way all of this is communicated.

Caviar Born from the Land

Calvisano is not a neutral backdrop. The Bassa Bresciana offers environmental conditions that are not easily replicated: constant spring water, stable temperatures, an ecosystem that supports the natural growth of sturgeon without artificial intervention. The facility sits alongside these natural springs, with outdoor tanks integrated into an open-cycle system that respects the fish’s own rhythms.

Several species of sturgeon are raised here. From tank rearing through to the selection of the most mature eggs, every step takes place under direct supervision. The supply chain never leaves Italy. The final processing follows the Malossol technique, with a salt content of around 3%, designed to preserve the natural aromatic profile of the eggs rather than mask it.

What It Means to Produce Caviar in Calvisano

Calvisano is one of the few territories in the world where natural conditions — water quality, temperature, environment — combine with a well-established production heritage. It is no coincidence that this area of the Bassa Bresciana has become a point of reference for Italian sturgeon farming. Vivari operates within this context with its own distinct approach: a direct supply chain, internal quality control, and a recognisable product identity.

A Supply Chain That Leaves No Room for Improvisation

From egg fertilisation to fully grown sturgeon, every phase follows precise protocols. The eggs are harvested only when the optimal stage of maturation is reached, then processed by hand and left to rest in refrigerated storage for approximately two months, inside the original tins. Only at that point does the caviar reach its definitive sensory profile.

It is this total control — undelegated, never outsourced at the critical stages — that defines Vivari’s quality. Not as a statement of intent, but as a daily and verifiable practice across every batch.

The Malossol Method: Less Intervention, More Character

The Malossol technique — whose name literally means “lightly salted” — is a choice of restraint. It means stepping back from the salt to let the product speak for itself: texture, aromatic finesse, persistence on the palate. A choice that only works when the raw material is truly exceptional. In Calvisano, it is.

Read the full article on Gambero Rosso →

The complete feature is available on the Gambero Rosso website. If you want to explore the story of Vivari Caviar in full — from the Calvisano facility to the production method and the people who built it — you will find it told directly by one of Italy’s most respected food voices.

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.