Quality Is At The Core
The production of Italian caviar is the perfect return to an ancestral tradition. A bas-relief of the fish market in Rome dated 1581 shows a sturgeon - suggesting that caviar was already consumed on the peninsula in the 16th century.

Regional Know How
The sturgeon’s roe (eggs) deteriorate rapidly, thus it must be processed as promptly as possible. The eggs’ hardness, found only in freshly caught sturgeons, makes for the higher quality of caviar.

Protected Geographical Indication
The sturgeons that produce caviar are critically endangered, and as a protected species, all production and distribution of caviar is controlled under the Convention on International Trade in Endangered Species (CITES).

Since 2007, Jean Larnaudie’s Foie Gras has been presented in competitions to showcase their expertise and product quality. They have won 63 medals to date.