How's good the sturgeon? Identità Golose

Apr 11 , 2021

In the Identità Golose Magazine, Luca Milanetto talks about his journey into the Cru Caviar world between Parco del Mincio, sturgeon farms and our production spaces.
"The Italian caviar district has always been in the area between Veneto and Lombardy, between the Mincio and Adige rivers and the provinces of Verona, Brescia and Mantua. Here, in areas with a humid climate, cold in winter and hot in summer, all Italian caviar is bred. "

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