CRU

One of the largest international producers of caviar, and the largest Italian producer of Beluga Caviar.

Since the late 1980s, Caviar Import has distinguished itself in the import and distribution of caviar, gradually assuming a role of primary importance. Today the company is one of the largest international producers of caviar, and the largest Italian producer of Beluga Caviar.

Caviar Import has 20 hectares of facilities that it manages thanks to 3 generations of experience in aquaculture and the know-how acquired in 30 years of history in the world of caviar, selecting the best international varieties and producing Italian caviar.

The history of Italian caviar and its Caviar Master, Renzo Zanin, begins in 1997 with the first caviar production, from sturgeons raised in Italy. Thanks to his know-how, Renzo Zanin, the first “Caviar Master” in Italy, is today one of the leading Caviar specialists on an international level. Each product is the result of careful selection, precise salting, and constant quality control throughout the supply chain.

Cru Caviar is the result of the coming together of History, Experience and Passion. In 1972 the Bettinazzi family, farmers for three generations, started the path of aquaculture following each stage of the fish development with extreme care and dedication. In 1995 the company invested in sturgeon farming, having different sites with unique microclimatic characteristics that are preserved in harmony with the surrounding natural environment. Each facility has its own uniqueness, crystal clear waters and sturgeons of different species, thanks to which it produces 4 Cru de Caviar and versatile products based on pure caviar. It also selects the best varieties of caviar from abroad (China and Iran) to offer its customers an absolute guarantee of quality.

Cru is the only brand that offers individual Caviar Crus: Cru {krü} is a noun indicating “that which grows in a region”. Caviar Import adopted this term from oenology for its brand because its mission is to spread the culture of quality caviar, trying to transfer the importance of the origin of the product, the territory and the microclimate in which the sturgeons live. Its facilities enjoy unique soil and climate conditions. Its tradition in caviar processing leads it to promote an in-depth knowledge of what is a symbol of exclusivity in the kitchen.