Similar to our approach with oysters, we’re here to make caviar as easy and enjoyable as possible. Our promise is to be 100% transparent so you can trace these eggs from your table to the source.
Who makes it: Adamas in Pandino, Italy
Why we love it: In the words of our tasting team “These beads are INSANE”. Distinct, onyx beads with enough body for you to pop them on the roof of your mouth. There’s a pleasant, clean fat that stays on the pallet like a sip of fresh olive oil, reminiscent of a Castelvetrano. The salinity is fresh and refined thanks to the farms’ connection to the pristine Torno River. Imagine a smear of Adamas White Sturgeon on toasted bread rubbed with fresh garlic? Pure Italy, baby.
Why it’s unique: The Lombardy region is the one of the best for caviar production in Europe due to the pristine water sources coming from the Alps and natural aquifers.
Story: After letting go of his strong hold on retail sales in Europe, Sergio Nanini was finally able to spend more time exploring his true passion, fishing. With his new found flexibility Sergio found himself at a Sturgeon fishing camp. The caviar was great but he ended up falling in love with the Sturgeon species itself. He believes that fishermen are the best people to operate fish farms because they truly respect the animals. His partner Matteo Giovannini is a fish farmer by trade and with this partnership they’ve created something truly special. Like ICO, they are a family affair. These folks love the Sturgeon species and treat their caviar production as a luxurious by-product to their efforts of maintaining a species that probably would no longer exist without the help of their sustainable fish farm. As ICO continues to be at the forefront of aquaculture innovation it only made sense to work with a group that shares the same ideals in regards to producing caviar.