The Contour of Luxury Spring/Summer 2020 Issue | Page 352

Thanks to the important scientific contribution of Storione Ticino and the
breeders who have made possible the rescue of the sturgeon nacarii, the Ars
Italica Da Vinci caviar has become part of our everyday life and culture, and
every year, in late spring, is prepared with eggs from the cobice or Adriatic
sturgeon, the Acipenser naccarii.
“The Caviar that speaks Italian is liked more and more by star chefs.”
~Gourmet Reporter