Flavors of the Sea > Caviale Calvisius Tin 100 gr - "Da Vinci Classic" Ars Italica Line

Da Vinci is the name of the caviar produced from the eggs of the Adriatic sturgeon Acipenser naccarii. It is a caviar with a strong and distinctive (wild) flavor freshly prepared and characterized by a nutty aroma and an iodized note, when ripe it evokes the strength of the sea. The egg has a shiny color with tones ranging from intense black to brown. The Royal selection is obtained from the best eggs, the egg diameter is medium in size, from 2.4 mm to 2.8 mm, the shell is fragile and silky, delicate. Not infrequently there is a hydrated texture that contains a fresh and characteristic taste.

For your special occasions, pack the finest caviars in a gift box with an elegant and refined design.
Also practical for serving caviar thanks to the space under the can where you can insert ice to keep your caviar cool.

Packaging: 1 pack of 100 gr
Shelf life: 90 days



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Calvisano is a characteristic village located in the Brescia plain, an area rich in spring water sources. The name comes from the Latin Calvisius, an ancient Roman noble and great gourmet.The unique characteristics of the pure waters present in the area are the basis of the excellent ecosystem that guarantees the authenticity and freshness of Italian Calvisius caviar, which has become one of the most refined delicacies in world gastronomy.Quality, craftsmanship, and sustainability: these are the daily guiding values, the inspiring principle, and the goal of the Calvisius company to obtain Italian caviar of superb quality. For over forty years, the skilled and passionate hands of the Calvisius Masters have adopted cutting-edge production methods and traditional techniques capable of offering one of the most sought-after delicacies in the gourmet world. Calvisius is involved in both the farming of sturgeons and the production of its caviar. For this reason, the company has the ability to trace the history and origin of each package on the market and to provide any information about its provenance.

Estimated between Friday 30 May and Friday 6 June.

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