Inside Alghemie, the Treviso Brand Turning Seaweed Into Plant-Based Caviar

Alghemie, a Treviso-based brand founded by chef Andrea Marchesini in 2025, has gained attention for its plant-based caviar, Perle di Sirena, made from seaweed. The caviar played a pivotal role in chef Clayton Kawamura's victory at the Italy Sushi Cup 2026, earning him a spot at the World Sushi Cup in Tokyo as Italy's representative. The brand's name reflects its mission to create culinary "alchemies" using seaweed (alghe) while prioritizing sustainability and plant-based cooking.

Perle di Sirena is crafted from a broth of kombu, wakame, and nori seaweed, combined with mushrooms and gluten-free soy sauce, formed into hand-sieved pearls that offer a clean, briny flavor. Alghemie maintains a no-waste philosophy by using leftover seaweed to create thin crackers called Sfoglie di Sirena and other products like Delizia d’Oltremare and Scaglie d’Oltremare. With a focus on serving restaurants and caterers in Italy, Alghemie aims to popularize seaweed-based ingredients, echoing the growing trend in European culinary innovation.