Caviar Production in Northern Italy
The Agritica Lombarda group, based in the Lombardy region of Northern Italy, produces 15% of the world’s caviar. The group is split into two companies: Arcitalica Caviar, which farms sturgeons near the city of Castelnovo, and Calvisius Caviar, based in Carbizano. Both companies share an extraction facility and together stretch over 250 acres of land, breeding seven species of sturgeon and producing 28 tons of caviar per year.
- The most expensive caviar produced is Beluga, costing $5,700 per kilogram.
- At Arcitalica’s farm, four species of sturgeon are bred, including Russian sturgeons, starred sturgeons, Adriatic sturgeons, and Sterling sturgeons in the albino variety.
- The farm is home to 300,000 sturgeons, ranging from one year old to 20 years old, and weighing up to 60 kilos.
The sturgeons spend their first years in indoor incubators with well water and are then moved to an outdoor water supply fed with resin water. The eggs are extracted from the sturgeons, rubbed over a metal grate, and rinsed to remove impurities. Each sturgeon’s eggs are packed individually and salted following the Malosol recipe, with less than 3% salt content.
Caviar Production Process
- Oshetra caviar comes from Russian sturgeon, Sevruga from stard sturgeon, and Da Vinci from Adriatic sturgeon.
- The eggs are packaged and will be mature and ready to be eaten in a few months, depending on the sturgeon breed and customer preferences.
To taste caviar, it’s recommended to use your hands or a spoon made from mother of pearl or bone, as metal can alter the natural taste. The imperial caviar has a nutty taste, is less fishy, and has a creamy texture.
Conservation Status
Out of 27 species of sturgeons, 85% of wild sturgeons are on the brink of extinction. Regulations have been in place since 1998, banning wild caviar trade and fishing. Many caviar farms, including those in the Agritica Lombarda group, use sustainable aquaculture to produce their delicacy.
Key Vocabulary
| Term | Definition | Example Usage |
|---|---|---|
| Aquaculture | The practice of cultivating aquatic plants and animals, especially for food. | Many caviar farms, including those in the Agritica Lombarda group, use sustainable aquaculture to produce their delicacy. |
| Sturgeon | A large, primitive fish with a distinctive snout and plates instead of scales, valued for its caviar. | The farm is home to 300,000 sturgeons, ranging from one year old to 20 years old, and weighing up to 60 kilos. |
| Caviar | The roe (eggs) of the sturgeon fish, considered a delicacy. | The Agritica Lombarda group produces 15% of the world’s caviar. |
| Malosol | A method of curing caviar with less than 3% salt content. | Each sturgeon’s eggs are packed individually and salted following the Malosol recipe, with less than 3% salt content. |
| Incubator | A device or container that provides a controlled environment for the growth and development of living organisms. | The sturgeons spend their first years in indoor incubators with well water. |
| Resin | A sticky, viscous substance produced by plants, often used to filter or purify water. | The sturgeons are then moved to an outdoor water supply fed with resin water. |
| Extinction | The state or process of a species or group of organisms becoming extinct, or dying out. | Out of 27 species of sturgeons, 85% of wild sturgeons are on the brink of extinction. |
| Conservation | The act of preserving or protecting something, especially the natural environment. | Regulations have been in place since 1998, banning wild caviar trade and fishing to aid in conservation. |
| Sustainable | Able to be maintained or supported without depleting natural resources. | Many caviar farms, including those in the Agritica Lombarda group, use sustainable aquaculture to produce their delicacy. |
| Delicacy | A food item that is considered rare or luxurious. | Caviar is considered a delicacy and is highly prized for its unique taste and texture. |
| Nutty | Having a flavor or aroma similar to that of nuts. | The imperial caviar has a nutty taste, is less fishy, and has a creamy texture. |
| Creamy | Having a smooth, rich, and velvety texture or consistency. | The imperial caviar has a nutty taste, is less fishy, and has a creamy texture. |
| Extraction | The process of removing or obtaining something, especially a resource or a product. | The eggs are extracted from the sturgeons, rubbed over a metal grate, and rinsed to remove impurities. |
| Impurities | Substances or elements that are present in something and are considered unwanted or undesirable. | The eggs are extracted from the sturgeons, rubbed over a metal grate, and rinsed to remove impurities. |
| Incubation | The process of maintaining an environment that promotes the growth and development of living organisms. | The sturgeons spend their first years in indoor incubators with well water. |
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Vocabulary Quiz
Grammar Focus
Grammar Focus: The Use of Passive Voice in Technical Descriptions
The passive voice is often used in technical descriptions to focus on the action rather than the person or thing performing the action. In the context of caviar production, the passive voice is used to describe the process of extracting and preparing caviar, such as ‘the eggs are extracted’, ‘the eggs are rubbed’, and ‘the eggs are packed’. This grammatical structure is suitable for CEFR C1 level learners, as it requires an understanding of the nuances of passive voice and its application in formal and technical writing.
