Sponsored: Italtouch delivers premium Italian caviar directly from sustainable farms, combining decades of tradition with unmatched quality for chefs and restaurateurs
In October, Founder Massimo Vidoni took two of Dubai’s top chefs, Sushi Master Chef Takashi Namekata and Chef Hisao Ueda of TakaHisa Dubai, on a visit to Italy’s leading caviar farms, Ars Italica and Calvisius. The tour offered a rare, firsthand look at how craftsmanship, patience and sustainability define the world’s finest caviar.
“Visiting these ponds and seeing how the sturgeon mature in crystal-clear water was a revelation,” said Massimo Vidoni, Founder of Italtouch. “It reminded us that true luxury takes time, and that purity, not processing, is what defines quality.”
The farms cover over 150 acres of freshwater ponds, carefully designed to mimic the sturgeons’ natural environment. The fish can live up to 20 years, and caviar is only harvested once the sturgeon reaches full maturity, which can take anywhere between 10 and 20 years depending on the species. Each batch is handled with precision: the eggs are gently washed, lightly salted using the Malossol method, and packed straight from the lab, ensuring chefs receive caviar that is pure, untouched, and true to the fish’s natural diet.
Italtouch caviar comes in a range of species, each offering a distinct taste and texture, giving culinary professionals the flexibility to create refined dishes with a story behind every bite. Both farms also contribute to environmental restoration, releasing thousands of microchipped sturgeon into Italian rivers each year to help preserve native populations.
By sourcing from these farms, Italtouch provides a luxury ingredient that delivers an authentic experience chefs can confidently feature on their menus.
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