07 May 2026

Vivari Caviar on Vanity Fair, Italian Caviar Between Luxury, Sustainability and Fine Dining

Vanity Fair Italia has dedicated a Food News feature to Vivari Caviar, telling the story of a project born in the Bassa Bresciana area that brings together production rigour, sustainability and an aesthetic capable of speaking to the world of luxury. An editorial presence that places the brand on entirely new ground: that of international lifestyle.

The Vanity Fair Feature

On 7 May 2026, Vanity Fair Italia published an article by Laura Pacelli entirely dedicated to Vivari Caviar. The title — Italian Caviar: From the Po Valley to Tables Around the World — captures the narrative arc of the piece with precision: a product rooted in a specific territory that reaches the most discerning palates on the planet.

A Completely Different Audience

Vanity Fair is neither a food publication nor an economic one. It is one of the most authoritative voices in international lifestyle media. Being featured in Vanity Fair means reaching an audience that looks for quality, aesthetics and story behind every purchasing decision — precisely the audience Vivari Caviar speaks to with its new identity.

Italian Caviar in the World: A Primacy Few Are Aware Of

Italian caviar production is concentrated for over 95% in Northern Italy, particularly in the Lombardo-Veneta area. A geography that is far from accidental: the environmental conditions of this region — spring water, stable temperatures, protected ecosystems — have made it possible to develop a sector of excellence that places Italy among the world’s top three caviar producers.

Among the producers in the Brescia area, Vivari Caviar is the one that has chosen to change its name in order to reach further into international markets, while keeping its original vision intact: combining a genuine love for the product, sustainable farming practices and gastronomic luxury.

From Former Trout Farm to World-Class Producer

It all began with an intuition by Carlo Dalla Rosa who, in the early 1990s, transformed a former trout farm into an Italian sturgeon facility. The first egg extraction came in 2005, after more than a decade of experimentation. Today the site extends across approximately 10 hectares with over 150 indoor and outdoor tanks, and manages every phase of the biological cycle: from weight monitoring in the early stages, to echography to verify egg aeration, through to final processing.

The Waters of Calvisano: An Unrepeatable Condition

At the Calvisano production facility, sturgeon grow in constantly oxygenated spring water, with continuous renewal that guarantees environmental stability and consistent quality over time. This is not an operational advantage — it is the biological foundation that makes a clean, precise product possible, one capable of expressing the territory in which it was born.

Patience as a Production Method

Processing follows the Malossol method — minimal salting, manual intervention — and takes place only at the end of a process that can last over twenty years for the most prized species. “If the eggs are still small and pale grey, we put the sturgeon back in its dedicated tank and wait another three months or so,” explains Carlo Dalla Rosa in the article. With the precision of a master watchmaker, he has made time a production tool rather than a passive wait.

Nancy D’Aiuto and the Construction of a Luxury Identity

Alongside Carlo is Nancy D’Aiuto, who has led the commercial side of the project since 2011. It was she who founded the Royal Food Caviar brand, establishing direct distribution to fine dining establishments and high-end private clients. And it is she who brings to the project the elegance, managerial energy and vision needed to reach the most demanding palates on a global scale.

With the transition to Vivari Caviar — a name drawn from the Latin vivarium, a place where the life of species including Beluga, Siberian, Russian, Stellate and Sterlet, including the albino variant, is preserved and allowed to grow over time — the brand’s aesthetic language also changes. Packaging and communication are redesigned to enter into dialogue with the world of jewellery and fashion: no longer simple containers, but objects conceived to build a coherent and recognisable experience.

A Meeting With Fine Dining: Miramonti l’Altro and Philippe Léveillé

Vivari’s caviar found one of its most significant recognitions in the hands of chef Philippe Léveillé at “Miramonti l’Altro”. In a perfect marriage of French technique and Italian raw material, Léveillé has celebrated the couple’s black gold — serving it alongside his iconic potato dish or pairing it with raw seafood — drawing out the silky texture and aromatic purity of the product.

The Caviar Bump: Tasting With the Body

Vanity Fair also gives space to the ritual of tasting. The Caviar Bump is the traditional technique of savouring caviar on the back of the hand — in the natural hollow between thumb and index finger — bringing it to the ideal body temperature of around 36°C. The warmth of the skin enhances the creamy consistency and delicate flavour, allowing the product to be experienced in its most authentic expression.

Read the full article on Vanity Fair →

The complete feature is available on the Vanity Fair Italia website, in the Food News section, written by Laura Pacelli.

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.