Caviar is increasingly speaking Italian. And it has the face of those who patiently farm it.
Iranian? Russian? French?
No. Today, the caviar that is conquering the world speaks Italian.
This is proudly stated by Domenico Meduri, CEO of Cru Caviar, a company based in Gardigliano di Scorzè which, in just a few years, has established itself as one of the European leaders in the sector, present at TASTE 2026.
“We export 75% of our production. Our secret? Knowledge that comes from paying attention: to the waters, to the rhythms of nature, to farming techniques.”
Cru Caviar is now the leading Italian producer of beluga caviar and one of the main producers in Europe. This achievement has been built up over time: seven and a half million in turnover, doubled in three years, and a network of five farms distributed between Goito, Brescia, Verona, and the province of Pordenone.
Its roots lie in the history of the Bettinazzi family, which has been involved in farming for over half a century. In the 1990s, when sturgeon began to be considered an endangered species, the decision was as courageous as it was far-sighted: to convert the aquaculture facilities to protect it and guarantee its future.
.
Today, without realities such as this, one of the oldest fish on the planet would be at risk of extinction.
From Veneto to the world: the United States, Mexico, Brazil, Japan, Australia, the Philippines, South Africa, the United Kingdom, and Europe. Until the conflict in Ukraine, Russia was also among the reference markets.
Yet, blindly, the product is indistinguishable from the Iranian one.
The difference lies in the culture of production.
Italian excellence translates into the quality of the water and the processing of the eggs, right down to the manual remuage of the cans — a practice that recalls the pupitres of Champagne. A slow and precise gesture that allows the natural oil to distribute itself, keeping the eggs perfectly hydrated.
In this profession, there is no room for improvisation. Only knowledge.
While there has been a tradition linked to sturgeon along the Po River for centuries, today it is responsible aquaculture that guarantees its survival. Wild fishing is banned worldwide: it is the farms that preserve this ancient species.
And while the global luxury market shows some uncertainty, caviar continues to grow. Demand is increasing, driven mainly by Latin America, despite bureaucratic complexities. Consumption is also expanding in Italy, although it is still far from French levels.
“There is still much to be done: it is a cultural issue.”
Faithful to the Malossol method, which minimizes salt to enhance the purity of flavor, Cru Caviar offers a sensory journey that accompanies every level of experience:
- the delicate and accessible Royal white sturgeon
- the more iodized and decisive Imperial (Siberian)
- the structured and persistent Asetra, with notes of hazelnut
- the Beluga, the king: large, soft, buttery grains
Tradition and innovation coexist: from caviar to be tasted on mother-of-pearl or on the hand, to blinis, to contemporary combinations such as mashed potatoes, burrata, or Fassona beef tartare.
Alongside the classic cans, new interpretations are emerging: seasoned caviar bottarga, crunchy caviar that can even surprise in desserts, and hazelnut spread.
Even panettone is reinvented, with dark chocolate and crunchy caviar, in collaboration with an artisan pastry shop in Mantua.
Today, luxury is not just about rarity.
It is about care, time, and responsibility.
And it is increasingly Italian.
