Longino & Cardenal started its business, back in 1988, with the import of fresh caviar from Iran. Our pride lies in being the first in Italy to have obtained authorization for the distribution of caviar to the most prestigious tables.
Caviar, a Rare and Precious Food
Always synonymous with luxury, caviar is derived from the eggs of sturgeon, a very ancient fish without a central spine but with a strong protective shell, typical of ancient Persia. This most precious ingredient has always been linked to the wealth of the czars of Russia, considered a food exclusively reserved for nobles and regents. For Longino & Cardenal, caviar can only hold a place of honor within the catalog, with five different typologies to please the most discerning palates.
The history of Longino's caviar
In 1988, it was the founding partners of Longino & Cardenal who decided to start importing fresh caviar from Iran, formerly Persia. From that moment, they obtained license "number 1" - the IT0001 - as the first Caviar Repackaging Facility in Italy. Success was immediate until fishing in the Caspian Sea was banned due to the risk of extinction of the sturgeon species. Therefore, another great quality of caviar was unearthed from sturgeon raised in the waters of Qiandao Lake in Zhejian State, China. Here, sturgeons are fed naturally by swimming in floating nets. They are then divided by sex and separated by age, species and size until mature enough to produce caviar or fertilize eggs.
