A full italian Caviar - Venezia a Tavola
It all begins with the fifty years of experience in fish farming of the Bettinazzi family, which has been active in the sector for three generations. The sturgeon is a protected species that is n...
History and curiosity of the sturgeon - Gambero Rosso
Historically, says Gambero Rosso, sturgeon meat was widely consumed in Italy and today it is returning with a new role and a new value - not just for the production of caviar. In fact, more and mo...
PIZZA&CAVIAR with La Cascina dei Sapori
During the month of October 2020 a synergy was born between Cru Caviar and La Cascina dei Sapori, a renowned pizzeria on the outskirts of Brescia. Recently reached the milestone of the best 50 P...
Cru Caviar, the italian black gold
James Magazine, a newspaper specialized in the story of emotions and the luxury of pleasure, tells about our Cru Caviar brand with a focus on the history of caviar, on our farms, Cru and Cru Cavia...
Caviar: history, origins and Cru - Gambero Rosso
Gambero Rosso tells the world of caviar, the Made in Italy you don't expect. Second in production after China, Italy is one of the great caviar countries in the world that today aims to raise ...
How's good the sturgeon? Identità Golose
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 cavia...
