An ancient tradition recovered that lives again in the seas of Taranto
OYSTERS
OYSTERS
Preingrassato da far maturare
nel tuo mare
Crassostrea Gigas
We raise the concave oyster on 2,500 square metres of water. The seed is planted in the Mar Grande, acquiring unique organoleptic characteristics thanks to the properties of the Taranto sea and the special farming techniques.
Today, our oysters are a sought-after product of great value and rare delicacy, destined for the great tables.
Today, our oysters are a sought-after product of great value and rare delicacy, destined for the great tables.
Oysters matured in the Taranto sea.
We transform what the sea gives us into gastronomic art. We follow the growth of the product with attention and constancy, until we achieve taste excellence. Our oyster is particularly appreciated for its full-bodied flavour and salty aftertaste thanks to the characteristic properties of our sea.
Oyster farming:
from its origins to the present day
In the 19th century, oyster farming in Taranto, together with mussel farming, was the main production activity in the area. Oysters were bred through an ancient process off the Sciaje, a sea place known among the oyster farmers of the past, the so-called sciaruli.
Until the 1950s, it was also possible to see, around Mar Piccolo, the so-called pagliai, similar to pile-dwellings, built with the same poles that were used to support the mussel beds and the reed beds. They served as a shelter for the Taranto oyster farmers who kept watch over the nurseries at night.
With the same passion and determination as our ancestors, we want to recover and pass on the ancient farming techniques and make oyster production flourish again in Taranto: a product of high gastronomic value and incredible historical and cultural value.
