ITALIAN OYSTER FESTIVAL
3RD EDITION
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ITALIAN OYSTER FESTIVAL
3RD EDITION
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Tastings and stands
Ample space is dedicated to making Italian oysters (and not only) accessible to the public, through:
- Direct administration thanks to a rich selection of Italian and European oysters, also combined with local and/or national products;
- Tasting courses to understand the specificities of the product and promote the “raw” culture, thanks to the involvement of veterinarians, producers, chefs and sommeliers;
- Recreational moments of presentation of the various productions present. To find out about the manufacturing companies present at the festival you can visit the section dedicated to them.
Insights
The Festival is the ideal opportunity to learn many things about the world of oyster farming and includes moments of in-depth study with experts in the sector:
- A meeting aimed at exploring future scenarios, market expectations, the implications of the tax regime, current problems and proposed solutions.
- Presentations and tastings of mussel farming products, typical local products and Ligurian wines, experts, nutritionists, representatives of trade associations and institutions.
- Insights dedicated to work in the mussel farming sector in Italy, to the circular economy thanks to the reuse of the inorganic fraction deriving from shellfish farming, to Italian oyster farming (production trends, sustainability and technological development).
Edutainment
There is no shortage of moments of entertainment with the involvement of chefs and culinary experts, such as:
- The Chefs of Liguria who interpret oysters
- Show cooking performances
- “Mixology” performances
In addition to “Oyster in the city” with tastings and gastronomic evenings in La Spezia and its province.
The Oyster
The star of the Festival is the Italian Oyster and beyond.
Italian productions are found in the provinces of: La Spezia (Liguria), Ferrara (Emilia-Romagna), Rovigo (Veneto), Foggia (Puglia), Sassari (Sardinia).
Italy is the second European country for oyster consumption. National production is growing, with a quality that has nothing to envy of international productions. In addition to the Green Oyster from La Spezia, there is the Golden Oyster from Goro in the Po Delta Regional Park in Emilia-Romagna, the Pink Oyster from Scardovari (Porto Tolle) in Veneto, the White Oyster from San Michele in the Gargano National Park in Puglia, and the Sardinian oyster of San Teodoro, produced in the province of Sassari.
Oysters from La Spezia farms are green oysters. They feed almost exclusively on local phytoplankton, which gives green shades, a scented imprint and a marked flavor. In the Gulf of Poets they reach 39 per thousand salinity in summer, and never drop below 37: a concentration that translates into flavor and has a disinfectant function.
They grow beautiful, good and healthy in our privileged “merroir” (marine terroir).
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