Since 1992, Calvisius Tradition is the name of the first sustainable caviar in the world and today, as then, is made using only the roe of white sturgeon. At least 12 years are needed to see these precious black pearls mature. The unique characteristics of the Tradition range are still today considered the benchmark in the world of fresh caviar. Calvisius Tradition is one of the highest examples of Italian expertise and craftsmanship in the luxury food sector. The caviar has large-grain eggs (between 2.7mm and 3.0mm), the roe is homogenous and compact and gives off an unmistakable lightly fruity taste with a distinctive nutty hint. The extreme delicacy of this product can be appreciated in full due to its low salt content (a true Malossol). The roe varies from dark grey to hues of golden amber.
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