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ADAMAS® Caviar controls the full process from farming to selection, working across Beluga, Oscietra, Baerii and other sturgeon species. The range combines high-end selections with more accessible qualities, delivering clean, refined profiles built on the same standards of control, precision, and balance.
ADAMAS® Caviar operates just outside Milan, working with its own fully integrated production, where sturgeon is farmed, processed, and prepared under direct control.
A key part of the project lies in its water management. The fish are raised in former trout basins, where water remains cleaner and more dynamic compared to typical eel-based systems. This results in caviar with a cleaner profile and greater precision in flavour and texture.
The company has worked with Beluga for nearly two decades, positioning itself among the few producers in Europe capable of developing this variety with consistency. Alongside Beluga, the range includes Baerii, Oscietra and other sturgeon types, which form the core of the commercial range due to their accessibility, while maintaining the same focus on raw material and control.
Rather than separating products by hierarchy alone, the approach is consistent across all qualities—from entry to top selections, the same principles apply: clean water, controlled farming, and careful processing.
While the setup may appear industrial, the operation remains tightly managed, maintaining a strong sense of responsibility across all stages—from farming to final product.
Adamas continues to expand beyond traditional caviar:
The brand is recognised in demanding environments, including clients connected to the Milan fashion scene, where quality is selected rather than explained.
Designed for gastronomy, premium retail, and professional use, where raw material, precision, and experience define the final product.