Vivari Caviar

A new name in the landscape of Italian caviar, born from experience, direct control, and an evolved vision of the product.

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From meaning to vision

A name that evokes life

From the Latin Vivarium, a protected place where life was preserved and allowed to evolve over time.

A concept that goes beyond farming: a system in balance, where every element is observed, controlled, and respected. From this vision comes a precise production approach, in which water, environment, and human intervention coexist in harmony.

It is within this continuity that Royal Food Caviar evolves into Vivari. The name changes, the identity is renewed, yet the same ownership, the same people, and a wealth of experience remain, continuing to express themselves through a new form.

A principle that guides every stage, from the growth of the sturgeon to its full maturity.

Tradition

Purity

Malossol

Excellence

Prestige

Anticipation

Time

Icon

Nature

Taste

Uniformity

Origin

Il tempo...

...è il primo ingrediente.

Nessuna scorciatoia.

Solo attesa.

Così nasce il
caviale Vivari.

The foundations of the Vivari method

Malossol method
Perfect uniformity
A single origin
Absolute traceability
Precise maturation

Essential salting

The Malossol technique preserves the product’s most authentic identity. A minimal salting, around 3%, enhances aromatic complexity without masking the natural character of the roe. A choice that demands rigor, precision, and raw material of the highest quality.

Sensory consistency

A high-end selection is also defined by its consistency. Size, texture, and mouthfeel must remain in constant balance, ensuring a tasting experience that is precise, harmonious, and unmistakable. It is in this coherence that true quality is perceived.

Integrity of profile

Each batch originates from a single specimen, with no blending that could alter its character. This approach preserves identity, purity, and sensory consistency, allowing the authentic profile of each production to emerge. A rigorous choice that enhances the raw material without compromise.

Direct control

Quality is built through direct oversight at every stage. From sturgeon growth to final processing, each step is guided by an internal supply chain, continuous monitoring, and respect for the environment. It is this continuity that ensures reliability and makes the result truly distinctive.

Optimal balance

Time is not passive waiting, but a deliberate choice. The roe is processed only when it reaches its ideal stage of maturation, where structure, texture, and aromatic intensity find their perfect balance. It is here that experience and technical sensitivity define the final result.

TWO COMPLEMENTARY SOULS

Nancy and Carlo

At the core of Vivari lies Nancy’s vision, supported by Carlo’s production expertise.
From this synergy emerges a project that brings together product culture, supply chain control, and a distinctive interpretation of contemporary caviar.

NANCY D’AIUTO

Owner

"It was love at first sight with caviar—sudden, overwhelming, and instinctive."

A sensitivity that recognizes value and transforms it into identity.

Nancy is the most distinctive voice of Vivari. Alongside her deep knowledge of the product, she brings a refined perspective, interpreting caviar as culture, experience, and language. It is from this vision that the brand takes shape, finding an elegant, authoritative, and contemporary voice.

Carlo Dalla Rosa

Head of Farming & Production

"In caviar, I discovered a living, complex matter, capable of reflecting every choice, every moment of waiting, and every detail of the work behind it."

Experience built in the field, where observation, method, and production rigor become tangible quality.

Carlo oversees the technical and production side of Vivari. A PhD in Animal Production Sciences and specialized in aquaculture, he combines scientific expertise, hands-on experience, and deep knowledge of sturgeon, contributing with rigor and consistency to every stage of the supply chain.

A knowledge refined over time

The minimal salting of the Malossol method, designed to preserve the integrity, purity, and natural identity of the caviar.

Different sturgeon species grow within a controlled environment, monitored at every stage with constant care.

An internal supply chain, direct oversight, and production rigor define a method where nothing is left to chance.

80 tanks, home to different sturgeon species and integrated into a structured, controlled system.

1 Km

The length of the production facility

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