17 Taste fair Florence
28 January 2024The 17 Taste fair will be held in Florence at the Fortezza lo Basso from 3 to 5 February 2024!
News from our world
2024 Winter Fancy Food Show Las Vegas
19 January 20242024 Winter Fancy Food Show Las Vegas!
Anuga Taste for the Future Colonia
02 October 2023Come to visit us from the 7th to the 11th of October 2023 at the Anuga fair in Koelnmesse - Colonia
Gourmet Selection Paris
06 September 2023From September 10 to 11, 2023 - Paris Expo Porte de Versailles - Hall 5.2
2023 Summer Fancy Food Show - NYC
26 June 2023Come visit us at the 2023 Summer Fancy Food Show to be hosted in New York City from June 25-27. Adamas Hall/Booth: 2454 Get ready to see, taste and discover the largest specialty food industry event in North America! The Summer Fancy Food Show is North America's largest specialty food and beverage event. Thousands of qualified industry professionals attend the Summer Fancy Food Show each year to spot trends and close deals.
Adamas: il caviale italiano che stimola l’alta ristorazione newyorkese
09 June 2023Un prodotto dal colore brillante e il profumo floreale che esalta la fantasia degli chef
TUTTOFOOD MILAN 2023
02 May 2023TUTTOFOOD Milan 2023 from May 8 to 11. Come visit us at Hall 5 / Stand U05, we are waiting for you!
The Global Seafood Marketplace
24 April 2023Come and visit us at "The Global Seafood Marketplace" fair, which will be held in Barcelona from April 25 to 27. Adamas Hall/Stand: 5/L501
Design Week 2023 - Salone del Mobile
14 April 2023Come visit us at Fuori Salone from April 18 to 23 in Piazza San Marco - Brera
Great Taste: The Guild of Fine Food
02 August 2022Adamas Caviar Premium Oscietra has been awarded 3 stars by Great Taste! Great Taste is the world's largest and most trusted food and drink accreditation programme. More than 500 experts (chefs, buyers, food writers and retailers) through a blind tasting process provide honest, direct and unbiased feedback. Great Taste's stars are highly respected seals of approval.
How is caviar made?
16 June 2022Not everyone knows that caviar is a processing of sturgeon eggs and to produce this famous and exclusive food there are essential steps to follow as well as secrets handed down from generation to generation. These secrets are jealously guarded by the 'salting masters' who are the key part of the caviar production process.
Cibus, salone Internazionale dell’alimentazione
30 April 2022Come and visit us at CIBUS, which will be held in Parma from 3 to 6 May. Adamas Stand: Hall 3 - Stand D048
The Global Seafood marketplace
21 April 2022Come and visit us at "The Global Seafood Marketplace" fair, which will be held in Barcelona from April 26 to 28. Adamas Stand: 3J601
Seafood Expo & Seafood processing North America 2022
07 March 2022Seafood Expo North America and Seafood Processing North America is North America’s largest seafood exposition. Thousands of buyers and suppliers from around the world attend the annual, three-day exposition to meet, network and do business. Come and visit us at booth #2245
History of Russian caviar
28 February 2022Not many people are aware of the fact that the etymology of the word ‘caviar’ remains unknown. Some believe it is derived from the Greek word ‘avyron’ (egg) or from the Persian ‘haviar’ (fish eggs), and others say it has Italian origins. More commonly it is thought to come from Russian, even though the word caviar in Russian is ‘ikra’, which means fish eggs, whereas the word sturgeon (to define any species) is ‘osetr’
The Sturgeon
12 November 2021Did you know that sturgeon is one of the most ancient fish in the world? In nature there are about 26 different types of sturgeon. Unlike many other fish, the sturgeon is particularly long-lived, it is not known exactly how long it can live, in optimal conditions can 'get up to 100 years.
Tasting Caviar
27 September 2021The best way to taste caviar is to taste it in pure form , in order to fully appreciate its delicacy and persistence and aftertaste, which change according to the type of sturgeon, processing and ripening of the caviar itself.
