Adamas Caviar

Adamas Caviar began when the Giovannini family established Lombardy’s first trout farm in the 1950’s. In 2000, they became one of the first fish farms in the world to fully convert to sturgeon farming and created a sustainable breeding program in response to sturgeons becoming an endangered species. 

Matteo Giovannini is the 3rd generation to continue the fish farming tradition in his family. He has overseen many developments on the farm including the launch of the Adamas Caviar brand in 2013 which resulted in a caviar that won several awards world-wide.

Their farm is based in the heart of the Tormo River National Park, supplied with crystal-clear water from springs that feed the river. The water is naturally filtered by metres of sand and gravel causing the clear water which is cool in summer and temperate in winter, creating the best habitat for the sturgeon to thrive. The purity of the water is a major factor for the taste profiles of the caviar because pure water creates pure tasting caviar, allowing all the nuanced flavours to shine.

The family use natural methods to farm their sturgeons, meaning it will be 8-10 years before they reach maturity for species like the Acipenser Baerii that provides the Prestige Selection caviar. For the larger species such as the Huso Huso sturgeon which gives the Imperial Beluga caviar, maturity is reached at 20-25 years old. There are 27 different species of sturgeon overall, each producing a different caviar with vastly different properties and taste profiles.

The farm is powered by 200kw of solar panels which provides all their energy need with no environmental impact and they use natural and biological filtration methods to clean the water before its returned to the watercourse. Their fish food is also GMO-free.

Adamas Caviar have won various awards including the SOFI Award in 2019 for ‘Best New Seafood Product’ and a 3-Star Great Taste Award for their Premium Oscietra Caviar.

Alison McKenzie says “with caviar the key is to keep everything else simple to allow the incredible flavour sensation to be the hero of the dish. It is a simple ingredient to work with and adds instant luxury, turning every dinner into a celebration.  Try serving it on warm blinis, toast, or crackers with a small amount of sour cream or crème fraiche. Other creamy accompaniments such as boiled egg, smoked salmon, burrata cheese, or avocado can also enhance the flavour profile of this gourmet delicacy. Always keep the caviar very cold, and keep refrigerated until you are ready to serve it. It makes a great centre piece, served from the tin on a bed of ice.”