Muscles and Oysters of La Spezia
Muscles and Oysters of La Spezia
They are known not as mussels or mytilids, but as “Muscoli” from La Spezia. These mussels are cultivated in the Gulf of La Spezia, specifically in the waters between the Cinque Terre National Park and Magra Park, as well as in the sea around Lerici and near the picturesque Palmaria Island. The farming and cultivation of mussels in La Spezia can be traced back to around 1887. Today, they are produced by 86 members who uphold this centuries-old tradition, passed down from generation to generation, employing ancient methods that help preserve this local specialty.
Insights
In addition to cultivating some of the finest and most flavorful mussels, the cooperative is also engaged in the production of oysters, which are different from all others because they primarily feed on the local phytoplankton. This diet imparts green hues, a fragrant aroma, and a distinctive brininess to the oysters.
Features
Alongside mussel cultivation, the cooperative is dedicated to producing oysters that stand out from the rest due to their unique diet of nearly exclusively local phytoplankton, resulting in greenish shades, an aromatic profile, and pronounced salinity.
How it's made
The cultivation of mussels takes place in nurseries located near the breakwater at Portovenere and Palmaria. These areas consist of poles arranged about 5 meters apart, protruding 1.5 meters above sea level and anchored to the seabed.
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