Products
Caviar
Italian and from all over the world
For over 30 years we’ve selected the best caviar varieties from all over the world. We also produce our own 100% Italian caviar, following only the highest of standards. Our products are synonymous with quality and excellence.
Products with Caviar
Not just caviar: the twenty years of experience of our Caviar Master allow us to transform our 100% Italian caviar into innovative products, priceless allies to Chefs or Restaurant Owners, but also endlessly versatile for daily use in the home kitchen.
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Caviar butter
Pure, high-quality butter with 30% Italian caviar
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Crunchy Caviar
100% pure, dehydrated caviar, great on both savory and sweet dishes
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Caviar Cigar
Pure caviar, artisanally aged for 2 months
Other Products
Salmon Eggs
From the North of Alaska and the North Pacific comes the excellence of wild Chum salmon eggs, the number 1 choice in quality, the best of the best.
Saffron
We’ve always maintained a direct link to Iran, a historic producer of caviar in the Caspian Sea, and we import and select high-quality saffron. Pure and unmistakable, it is called “red gold” and is the most precious spice in the world.
Saffron Butter
An exclusive recipe that indulges gourmands and lovers of the most precious spice in the world. High-quality butter and rare saffron give life to Cru Caviar’s Saffron Butter.
Discover all our products and buy them directly online
Prodotti con Carne di Storione
Sturgeon Meat
In our four farms we recreate the sturgeon's natural habitat to guarantee its health and thus the maximum quality of our products. Our white sturgeon (Acipenser trasmontanus) are fish with excellent meat, rich in Omega 3 and completely free of bones. We transform it into filets and steaks, both prepared simply or smoked.
Frozen products
Highlighting sturgeon meat also means creating a version with a quick and easy preparation for the consumer. That's why we've come up with ready to cook products and versatile recipes that showcase sturgeon, like our meatballs and sturgeon burgers.
