ITALIAN OYSTER FESTIVAL
3RD EDITION
FOLLOW US ON OUR SOCIAL CHANNELS
ITALIAN OYSTER FESTIVAL
3RD EDITION
The companies participating in the third edition of the Festival are:
Compagnia Ostricola Mediterranea
San Teodoro (SS) – Sardegna
Website: Ostricola.it
San Teodoro’s oyster
The San Teodoro Pond is a coastal lagoon of extraordinary beauty. Here, for the past twenty years, and as the first company in Italy to do so exclusively, Compagnia Ostricola Mediterranea has been farming oysters and only oysters. It features an innovative facility characterized by absolute sustainability and the utmost respect for the environment.
In an ideal habitat, the oyster grows regular and healthily, with an excellence ratio between flesh and shell; once opened, it reflects the bright light of the sun, the strength of the wind, the scents of the Mediterranean scrub and a story made of passion, determination and imagination. More than a product of human effort, it is a product of nature. Recently, the company has extended its activities to Veneto Region and has embarked on several collaborations with other industry players and consultants for new or aspiring oyster farmers.
To find out more
The San Teodoro Pond is a coastal lagoon of extraordinary beauty. Here, for the past twenty years, and as the first company in Italy to do so exclusively, Compagnia Ostricola Mediterranea has been farming oysters and only oysters. It features an innovative facility characterized by absolute sustainability and the utmost respect for the environment.
In an ideal habitat, the oyster grows regular and healthily, with an excellence ratio between flesh and shell; once opened, it reflects the bright light of the sun, the strength of the wind, the scents of the Mediterranean scrub and a story made of passion, determination and imagination. More than a product of human effort, it is a product of nature. The only ingredient that doesn’t come from the sea is our passion, which gives unmistakable quality to our oysters, a passion that drives us to continually research and experiment with even more innovative and sustainable farming methods.
Recently, the company has extended its activities to Veneto Region and has embarked on several collaborations with other industry players and consultants for new or aspiring oyster farmers.
Address: Via Nazionale SNC, 08020 San Teodoro (OT)
Consorzio Coop.ve Pescatori del Polesine O.P SCARL
Porto Tolle (RO) – Veneto
Website: https://www.scardovari.org/
Launch of verace clam farming
The “Consorzio Cooperative Pescatori del Polesine – Producers’ Organization” is a company founded in 1976 that unified various local fishermen’s cooperatives, which until then had operated independently and sometimes in competition with one another.
A key factor in the growth of production was the launch of verace clam farming in the mid-1980s.
To find out more
In the spirit of development and innovation, our Producers’ Organization has recently acquired a facility where new types of packaging and modern product presentations will be developed for promotion in large-scale retail.
The Consortium is firmly focused on high-quality production. As a result, “Scardovari mussel” and “Polesine clam” were included in the Register of Traditional Italian Food Products by ministerial decree on July 18, 2000. The company also registered its trademark with the Ministry of Productive Activities.
Since May 2002, the Consortium’s purification plant and dispatch center were the first in Italy to receive the UNI EN ISO 22005:2008 certification for agri-food supply chain traceability, making it the first Italian company in the sector to achieve such recognition.
In 2013, Italy’s first PDO (Protected Designation of Origin) for shellfish was granted for the “Scardovari Mussel”.
Since 2013, the Consortium has also obtained organic certification for mussels from the Sacca di Scardovari, and in 2015, it achieved organic certification for verace clams from the same lagoon.
In 2018, it extended its organic certification to offshore mussel farms located off the Po Delta coast.
Cooperativa Mitilicoltori Spezzini
La Spezia (SP) – Liguria
Website: mitilicoltori.it
The green oyster of La Spezia and the mussels
The breeding farm and the cultivation of mussels in hatchery in La Spezia date back to 1887. Today, they are produced by 86 members who hand down a now centuries-old tradition, passed down from father to son, using ancient methods that maintain a local production. The farms are located in the Golfo della Spezia, in the stretch of sea between the Cinque Terre National Park and the Magra Park.
In addition to mussel cultivation, which produces some of the finest and most delicious mussels, the cooperative is involved in oyster production. These oysters are distinct from others because they feed almost exclusively on local phytoplankton, which gives green hues, fragrant imprint and pronounced sapidity.
To find out more
We continue to call them “muscoli” of La Spezia.
Yes, we don’t call them “cozze” o “mitili”, our mussels are bred in the Golfo della Spezia, in the stretch of sea between the Cinque Terre National Park and the Magra Park, in the beautiful sea of Lerici, which has been awarded the Blue Flag for years, and in the sea of Portovenere, in the bay of the stunning Palmaria Island.
They are produced by 86 members who continue a centuries-old tradition, passed down from father to son, using ancient methods that maintain local production.
For this reason, our mussels will always be among the finest and most flavorful and will consistently guarantee unmatched health and safety standards.
Unique products – a gift from the sea
Our mussels are a typical and unique product due to the particular climatic conditions. They have always made the mussels of La Spezia very tasty.
Passion – the sea and its fruits
We combine the desire to provide you with a product of the highest quality with the commitment to uphold a tradition of which every local resident is proud.
History – goodness for over a century
We bring exquisite pieces of history to your table: the breeding and the cultivation of mussels in hatchery in La Spezia date back to 1887.
The flavors of our sea
They are truly special products, very nutritious, and rich in vitamins and minerals. But most of all, they are delicious!
Cooperativa Pescatori Algheresi “Il Golfo e Laguna”
Alghero (SS) – Sardegna
.
La Coop Pescatori Algheresi “Il Golfo e Laguna”
The Algheresi Fishermen’s Cooperative “Il Golfo e Laguna” has been operating with traditional fishing methods in the Gulf and Calik Lagoon of Alghero for over 40 years.
Always active in collaboration with regional agencies in the development and planning of mussel farming systems, it has in recent years begun a business venture in oyster farming.
To find out more
The environmental characteristics, such as temperature, shallow seabeds, and the meeting of salty seawater with fresh river water, make the Calik Lagoon a uniquely balanced environment for oyster growth.
The final product has exclusive organoleptic qualities.
Tasting a Calik oyster from Alghero is like experiencing a territory through its most refined treasure.
Cooperativa Pescatori Tortolì
Tortolì (NU) – Sardegna
Website: www.pescatortoli.it
Cooperativa Pescatori di Tortolì
The Cooperativa Pescatori di Tortolì was founded in 1944 by thirteen fishermen, some from Tortolì, other from Ponza. The Ponza fishermen arrived in Arbatax in the late 1800s, and their history has always been linked to sea fishing. Once arrived in our region, they also found an excellent resource in the pond and lagoon in front of the Gulf.
This pond, located in the central part of Sardinia’s eastern cost, has an almost round shape and covers about 286 hectares.
Indeed, especially during the winter season, when they could not venture out to open sea due to adverse weather conditions, they were able to fall back on fishing within the lagoon, which has always proven to be highly profitable and generous.
The Cooperativa Pescatori Tortolì is a company operating in the field of:
- Lagoon fishing
- Offshore fishing
- Bivalve shellfish farming (oysters/clams/mussels)
- Production and processing of bottarga
- Wholesale, retail and large-scale distribution
- Fish breeding for pond restocking
- Processing and marketing of fish products
- Fish tourism
- Educational farm
- Environmental Education Center
- Naturalistic paths
- Hatchery for the reproduction of typical species, in collaboration with Agris researches
Over the years, the business of Cooperativa Pescatori Tortolì has undergone a deep transformation compared to their initial focus, which was solely based on fishing in the lagoon and sea.
Fishing in the lagoon is normally carried out from June to February. During the three months off, the biological rest period is observed to ensure the natural restocking of the pond. The fish species predominantly caught include gilthead bream, sea bass, mullet, filatrote, eels, crabs, bocconi, mussels, clams, arselle, and oysters.
Offshore fishing is carried out throughout the year. These two strategic business areas, covered by the Cooperative’s staff according to the production and market needs, allow for different qualities of catch, nevertheless not enough to meet the growing demand of the market itself.
The catch is commercialized through the two sales points of the Cooperative; in addition it is sold wholesale to numerous fishmongers and restaurants in the Ogliastra Region. During the winter periods, the Cooperative has large quantitative of catch, part of which is also sold to the wholesale fish market in Cagliari; the sale of mussels, on the other hand, targets a broader, national market.
The continuous growth in demand for the catch has led the members to consider the expansion of production as a crucial aspect of business development. This assessment has caused the Cooperative to implement its initial activity with the implementation of the following lines of business development:
- Implementation of semi-intensive fish farms for restocking the pond by purchasing juvenile fishes for a pre-fattening period by artificial breeding and subsequent transfer to the lagoon.
- Implementation in the firm of a purification plant, chemical laboratory, warehouse with related cold rooms and freezing tunnel for oyster and mussel farming.
The decision to diversify its activity resulted from the desire to limit as much as possible the risk of specialization resulting from carrying out a single productive activity, namely fishing in the lagoon.
To find out more
In the early 1960s an event drastically changed their history: the paper mill. The construction and launch of the large paper mill was certainly a cure-all to the local economy, but its power plant and processing discharges impacted the fishing industry. To mitigate the “impact”, the mill’s management decided to offer employment opportunities to the fishermen’s children, easing some of the discontent. Meanwhile, the lagoon reacted to the environmental impact and continued to provide plenty of fish to the cooperative members, both in the large fishing area called “Pischera manna” in the Baccasara locality, and in the smaller fishing area known as “Pischeredda”, located near the confluence of the salty lagoon waters and the sea at the end of the Baccasara canal.
In addition to the typical challenges faced by a fishing company, in the early 1970s another storm hit the delicate ecosystem of the lagoon: Intermare Sarda: a company specializing in the construction of offshore platforms for oil exploration. To allow the construction of the large metalworking yard, almost the entire Baccasara canal was removed, which stretched to the foot of the current Spanish tower, at the heart of the Arbatax village, forever burying and erasing one of the most picturesque corners that, for over a century and a half, had greeted passengers of the little train as they completed their winding journey from Central Sardinia to Arbatrax, right along its banks. At that time, the supply inlet that connected the lagoon to the sea, along with the related capture systems, was built on the western shore. Times were changing, and so were the climate shifts, and the impact humans had on the environment began to strongly affect the lagoon’s activity. Although it maintained some of the highest production and quality standards in Sardinia, fish die-offs become increasingly frequent, likely due to the decreasing supply of fresh water and poor oxygenation. Instead of addressing the root problems by eliminating the discharges affecting the lagoon, a compromise with nature was sought; the water exchange with the sea was increased to refresh the water more quickly, and in the late 1970s, another sea inlet was created about one kilometer from the first one, along with the related capture system. This resolved the oxygen deficiency problems during the summer season. No one considered, or perhaps they did but didn’t say it, that they were transforming a pond into a lagoon, with increasingly salty water and less and less fresh water. It was clear that the day the Rio Mirenu reduced its supply of fresh water, the lagoon would begin transforming its flora and fauna from pond species to lagoon species. The Rio Mirenu continued to behave well, providing fresh water, but humans did not do the same. In the mid-1980s, the Santa Lucia dam was put into operation in the area of the same name, upstream of the aforementioned river. Thus begin the slow decline of the productive activity in what had now become the Tortolì lagoon, as the typical brackish water species like mullets, gobies, eels, bottarga-producing grey mullets, and others gradually decreased, making way for more marine species such as red mullets, seabreams, gilthead breams, sea bass, and even groupers.
Revival in recent years
The fishermen, naturally accustomed to navigating turbulent waters, did not back down, but prepared for a strategic shift; they created and developed alternative forms of work, such as mussel farming, oyster farming, and aquaculture. At the end of the 1980s, they built a modern facility for the purification and packaging of shellfish, which began operation only in 1995; it allowed them to develop these activities in accordance with community directives, which increasingly influenced the labor market with new health and hygiene regulations.
Knowing that this was not enough, and never giving up in front of new market dynamics imposed by growing globalization, they decided to embark on another adventure that would lead them to become one of the most important fishing cooperatives, unique in Sardinia and perhaps in Italy. Certainly the first in Sardinia, and probably in Italy, to establish themselves as a cooperative, the fishermen understood the importance of integrating the transformation phase between production and commercialization. This concept was also applied later, in 2005, when they established a modern center for the production, transformation, and commercialization of fish products, where every day efforts were made to maximize the value of the fisher men’s work.
Cooperativa Varano La Fenice
Cagnano Varano (FG) – Puglia
.
The Gargano oyster
The cooperative was established in 1988 and has always carried out mussels farming activities, initially in the lagoon area and later in open sea. The system is locate about 2 km from the coast, in the sea facing the Varano lagoon, to the north of the Gargano promontory.
Since 2015, the cooperative has introduced oysters into farming, using the same rows employed for mussels. The oyster produced contains within it unique and very special organoleptic characteristics acquired during the long stay in the waters of Puglia, between Verano Island and Tremiti archipelago.
To find out more
The cooperative was established in 1988 and has always carried out mussels farming activities, initially in the lagoon area and later in open sea. The open-sea shellfish farming facility was established in 1993 and is of long-line type. The system is located about 2 km from the coast, in the sea facing the Varano lagoon, to the north of the Gargano promontory. To the northeast of the system is placed the Marine Natural Reserve Tremiti Islands.
Since 2015, Leonardo Coccia, one of the cooperative’s members, has begun introducing oysters into farming using the same rows employed for mussels. To breed the oysters, containers called lanterns are used for the pre-fattening phase, followed by multi-levels baskets for growth to commercial size. Before being destined for commercialization, oysters spend a period of maturation arranged at low temperatures in the multi-levels baskets. The entire farming cycle takes place offshore and last 18-24 months. The produced oysters have unique and distinctive organoleptic characteristics acquired during the long stay in the waters of Puglia, between Verano Island and Tremiti archipelago.
The sea area where the farm is located is classified as type “A”, the highest level of salubrity, allowing the oysters to be sent directly for human consumption through a mussels shipping center. Currently, the production is limited as the farming requires frequent handling of the oysters and a lot of care to achieve a high quality product. Useful days to go out to sea are few, as the breeding facility is accessible for processing only when the sea is calm. Nevertheless, efforts are made to continuously improve the production process to achieve a superior quality product while also aiming to increase the quality.
Address: Via Imperia 7, 71010, Cagnano Varano, Foggia.
I.WAI Food
Colturano (MI) – Lombardia
Website: https://iwaifood.com
I.WAI FOOD: a journey of passion and excellence
Welcome to the world of I.WAI Food, where the passion for oysters becomes an art.
Our mission is simple yet profound: we select the finest oysters from every corner of the glob and bring them here, enriching Italian tables and your plate with a products of unique and incomparable quality. I.WAI Food is not just a name in the oyster industry; it is a journey that begins at sea and ends in the hearts of those who love authentic and refined flavors. Each oyster we select tells a story of cultures, territories and traditions, a sensory journey that brings together lovers of fine cuisine in an unforgettable experience. Since not long ago, we are also producers and we are proud to present “I Gioielli di Lucrezia”, our Italian pride. These oysters, born and raised in the waters of the Valli di Comacchio, are the result of unmatched dedication and care, a true gastronomic gem that encapsulates the excellence and passion of our work.
To find out more
At the heart of it all is out family business. A bond that goes beyond business, a generational commitment to ensure that every oyster that reaches you is not just a product but a piece of our history, our love for the sea, and for nature.
With I.WAI Food, we don’t just sell oysters, we offer a piece of the sea, a fragment of history, a taste of distant cultures. Join us on this sensory journey and discover why are oysters are more than just food: they are an experience and a moment of pure joy.
I.WAI Food: where quality meets passion, where every oyster tells a story.
Address: Via Fabrizio De Andrè, 3, Colturano (MI)
La Mignon – Società Cooperativa Gorino
Goro (FE) – Emilia-Romagna
Mignon
MIGNON
The small size makes this product easy to enjoy for those new to the world of oysters.
To find out more
FLIPFARM SYSTEM
The Mignon oyster is raised in rows of floating baskets that are periodically lifted above the water, simulating the natural effect of tides by exposing the oysters to air.
UNMISTAKABLE
Thanks to the wave motion that constantly stirs them, Mignon oysters develop a rounded shape and a smooth-surfaced shell.
A SMALL TEMPTATION
This farming method allows for great meat development relative to the small shell size, making the experience of opening each Mignon oyster truly surprising.
BEST MEAT-TO-MUSCLE RATIO
The muscle-to-meat ratio is very high. This results in a crunchy texture and a pleasant balance between the meat’s saltiness and the muscle’s sweetness.
NATURE, HISTORY, AND FLAVOR
The Mignon grows in the nutrient-rich waters of the Sacca di Goro, in the stunning setting of the Po Delta. To fully appreciate this product, come and discover the nature, history, and culture of this area.
La perla del Delta
Scardovari (RO) – Veneto
Website: tarbouriechitalia.it
The pink oyster of Sacca degli Scardovari
La Perla del Delta was born in 2016, through the collaboration between Alessio Greguoldo and Florant Tarbouriech, the inventor of the innovative solar tide system, which has two international patents, and is designed in order to recreate an artificial tide where there are no excursions as in the Mediterranean Sea.
The Perla del Delta are the perfect combination of French savoir faire and the uniqueness of the Sacca degli Scardovari, a Unesco heritage site and biosphere reserve. The lagoon offers maximum nutrients to shellfish like the oyster. The oyster cultivated in the Sacca degli Scardovari is meaty and tasty at the same time, balancing salinity and softness, with a taste between crunchy and velvety.
To find out more
La Perla del Delta was born in 2016, through the collaboration between Alessio Greguoldo and Florant Tarbouriech, the inventor of the innovative solar tide system, which has two international patents, and is designed in order to recreate an artificial tide where there are no excursions as in the Mediterranean Sea.
Unique in Italy, this Eco-friendly system is even more sustainable in the Sacca degli Scardovari, a UNESCO World Heritage Site; the use of renewable energies for production aligns well with the environment.
Hitherto the Perla del Delta, (pink oyster) can be found in the best restaurants in Italy and is considered among the best oysters in the world. The entire production process is manual, from the seed selection, sticking, peeling to packing.
MAMER
Olbia (SS) – Sardegna
x
The authentic flavor of our island
We are people of the sea, a family. Fishermen and sailors by tradition. The sea of Sardinia is our world, our work, our passion. We are there every day, in sunny weather and when the mistral wind blows with fury, to fish these oysters. The water in which they are born and grown are clear, pure, rich in oxygen and life. The deep currents that move them, the wind, and the sun regulate their salinity and nutrient content. This is why the oysters we cultivate have a special flavor. They taste of waves and deep water, of sunshine and saltiness.
It is the love for the sea, captured in a shell
Mitili e Mitili di Panarelli AeA
Portovenere (SP) – Liguria
Website: https://mitiliemitili.it/
Mitili&Mitili
Mitili&Mitili is a brand created in 2012, drawing on the full tradition and experience of the Panarelli family, who have been mussel farmers since the 1940s.
To find out more
Our family arrived in La Spezia in the 1950s from Taranto, the birthplace of mussel farming- bringing with them all the secrets of the trade.
For the past few years, we have ventured into oyster farming and were among the first oyster producers in the Gulf of La Spezia.
Moromar Il Faro Cooperative Mitilicoltori Olbia
Olbia (SS) – Sardegna
Website: https://moromarilfaro.it/
Insula, Sardinian oyster
Since 1930, Moromar and Il Faro have been raising mussels, clams, oysters and other mussels in Olbia, in the Sa Marinedda locality. Both the cooperatives are equipped with aquaculture facilities that use sophisticated equipment and advanced technologies, so as to always offer customers excellent quality products.
Armed with the experience of four generations and in-depth knowledge of the gulf habitat, ten years ago they started breeding the oyster crassostrea cigas. Hence was born Insula, oyster of Sardinia, the fruit of a sea that is magical in all its aspects. The shell has a very regular shape, a bright mother-of-pearl, the flesh is white and compact with a consistent mussel. Its fruit is characterized by a perfect sapidity and a persistent sea flavor that make it unique.
To find out more
In the deepest inlet of the Mediterranean Sea, where nature creates the right gradient of water salinity thanks to the contribution of rivers and the constant turnover generated by the tides, ideal conditions are created for the natural growth of seafood. This is where our marine farming are located, using modern, innovative and sustainable facilities made with the strictest respect for the environment.
The presence of the wild oyster and its consumption are part of Olbia’s history, culture and gastronomic tradition. Armed with the experience of four generations and in-depth knowledge of the gulf habitat, we have developed in the last decade the project of breeding the oyster “crassostrea cigas” from which was born “Insula”, oyster of Sardinia, the fruit of a magical sea that gives fruits with a unique flavor.
Our product is distinguished by accurate and systematic processing steps that result in a very regular shell shape, a bright mother-of-pearl, a white and compact flesh and a consistent mussel. On the palate, the fruit is characterized by perfect sapidity and a persistent sea flavor, features that make “Insula”, Sardinia’s oyster, an engaging sensory experience for sight, smell and taste.
Orto di mare – Ostrica Venere
Aquatec Az. Agr. S.r.l.
Caorle (VE) – Veneto
Website: www.ortodimare.com
Ostrica Venere, the oyster of Caorle
Aquatec carries out its mussel farming activity in the stretch of sea located between the mouths of the Livenza and Piave rivers, three miles from the coast. The waters of the concession are not affected by the influence of the two rivers, which impacts a characteristic high sapidity to the cultivated products.
Originally, the facility was built for mussel farming, using the “New Zealand” rope system for offshore cultivation. The company has started, for a few years now, the breeding of concave oysters using the structures (beams) hitherto used for mussels. The species bred is Crassostrea gigas, the breeding system chosen was lantern netting differentiated according to the size of the oyster seed.
To find out more
Product raised: crassostrea gigas and ostrea edulis
The company Aquatec s.r.l. carries out its mussel farming activity in the stretch of sea located between the mouths of Livenza and Piave rivers. The concession is located 3 miles from the coast in an area classified as “zone A” by health authorities. Being 3.5 miles from the mouth of the Livenza River and 5 miles from the mouth of the Piave River, the waters of the concession are not affected by the influence of the two rivers, resulting in a characteristic high sapidity in the cultivated products. The bathymetry of the concession varies from fifteen to eighteen meters, which helps keep the products away from the surface layer, which is much more sensitive to salinity variations and sediment turbidity that can compromise the survival of filter-feeding organisms.
Originally, the facility was built for mussel farming using the “New Zealand” rope system for offshore cultivation. Mussels are not grown in the characteristic “stockings” hanging from the “beams”, but they are naturally captured by special “frayed” ropes to which mussel seeds attach during their natural seeding period. The capture cable is suspended from textile beams that are properly anchored to the seabed with moorings and kept in place held with traditional biconical buoys.
The company has started, for a few years now, the breeding of concave oysters using the structures (beams) hitherto used for mussels. The species cultivated is Crassostrea gigas, and the chosen farming system is in lantern netting differentiated according to the size of the oyster seed.
The results so far have shown interesting rapid growth (growth from 5 mm to 60 mm in about eight months of fattening) and low mortality rate of individuals.
Experiments are being carried out by capturing natural seed in flat oyster farm Ostrea edulis using specialized collectors, and then fattening the animals to a commercial size of 70 mm and above. This trial also gave good results in terms of high capture and low mortality. The growth time from larva has increased by about one year from the capture.
The company has been BIO certified for all products in its plant by the certifying authority BIOS S.R.L. and holds the MIPAAF authorization code IT BIO 005 W008. The certification, subject to annual review, includes enhance monitoring and water and product analysis compared to U.L.S. requirements, such as herbicide tests and heavy metal detection. Currently, the certification has been self-suspended due to the lack of economically significant commercial returns.
All stages of farming, from selection to packaging, are carried out with the assistance of the motorboat Perla Nera, which uses a landing place granted by the Municipality of Caorle on Via Sansonessa. In the near future, a laboratory is being planned for the selection, packaging, and storage of oysters prior to sale.
From 2019 to 2022, the company participated in a project promoted by IZSVe – Institute Zooprofilattico Sperimentale of the Venezie and funded by MiPAAF – the Ministry of Agriculture, Food and Forestry. The project aimed to study oyster farming in both marine and lagoon environments, by experimenting different techniques at various growth stages to identify the most advantageous methods for optimizing natural environmental conditions. Some pre-fattening methods (growing juvenile specimens to a suitable size for free re-immersion in the environment) were also tasted, applicable to other bivalves as well.
Today, oyster farming in Italy takes place using shallow waters in wetlands within ponds and lagoons, or in open sea using floating systems anchored to the seabed.
Both systems are valid but present challenges, where exclusive, especially in terms of availability of suitable spaces, labor difficulties leading to high costs, consistency in quality, and availability of juveniles and finished product.
Through the validation of good operational practices and growth forecasting models, demonstrating the feasibility and profitability of the farming practice, we aim to adjust production volumes in line with the availability of space.
The experience of this company will substantially contribute to the development and achievement of full maturity of a promising sector that still has much to achieve. It will reach ideal production autonomy when seed supply can also come from hatcheries within the national territory.
Oyster farming is a sector with strong potential whose development can be of powerful stimulus for the recovery of territories that are becoming economically unsustainable. It also adds a territorial character that benefits various aspects, including food and wine tourism.
Aquatec s.r.l. has undertaken this activity with the aim of achieving satisfactory economic goals and contributing to a new and further characterization of the territory that hosts us.
Ostra Bora Società Agricola
Porto Tolle (RO) – Veneto
Website: https://www.ostrabora.it/
Ostra Bora, a concrete response to the crisis caused by the blue crab
Ostra Bora is a family-run oyster farm in the Sacca di Scardovari, in the Po Delta.
Founded in 2023, the company represents a concrete response to the crisis caused by the blue crab, an invasive crustacean that has put a strain on the local fishing economy.
To guarantee the quality and safety of the oysters, Ostra Bora has adopted the New Zealand farming method, which protects the molluscs from attacks by the blue crab. This system involves alternating periods of immersion and emersion inside lanterns and floating baskets, ensuring a superior consistency and meatiness of the oysters.
Our oysters grow in a brackish environment like that of the Sacca di Scardovari, offering a unique experience to the palate. This natural balance between fresh and salt water allows oysters to develop refined aromas, with a mix of flavors that recall the sea with a delicate and mineral sweetness, and a unique texture, characterized by firm and juicy flesh, ideal for a high quality tasting.
To find out more
Ostra Bora is not limited to the production of oysters, but integrates the activity with tourism and gastronomy. The company offers boat trips in the Sacca di Scardovari, enriched by the tasting of its own oysters, allowing visitors to live a unique experience
Oyster Oasis
Magenta (MI) – Lombardia
Website: https://www.oysteroasis.it/
From Puglia and Sardegna
Bringing oyster culture to the Bel Paese. From this dream Oyster Oasis was born, founded in 2014 by Italian and French professionals with more than a decade of experience in the industry. With more than 200 types of oysters from the best supply chains in Europe, Oyster Oasis currently boasts the largest oyster farm in Italy.
At the Italian Oyster Fest, Oyster Oasis will be present with San Michele oysters, bred in Gargano in Puglia, and with three Sardinian oysters: Mater, San Teodoro and Maestrale. Oyster oasis also offers a huge variety of high-quality seafood, shellfish and catch.
To find out more
Bringing oyster culture to the Bel Paese. From this dream Oyster Oasis was born. An ambitious project developed by a group of professionals united by the passion and a deep knowledge of what is undoubtedly the most regal of seafood.
The company was born in 2014, but the founders, Italian and French, have more than a decade of experience in this industry.
With more than two hundreds types from the best supply chain in Europe, Oyster Oasis currently boasts the largest oyster farm in Italy. Upstream there is a refined work of product selection, and thanks to very strict criteria and prestigious partnerships with the most renowned oyster farmers, Oyster Oasis manages to achieve very high standards of quality and consistency throughout the year. Oyster Oasis also offers a huge assortment of high-quality seafood, shellfish and catch. The company is structured to meet all market needs, with a strong propensity to the Ho.Re.Ca world.
Oyster Oasis enumerates many great chefs, hotel chains and starred restaurants among its clients, a witness to the excellence of its raw materials. The work is not restricted to mere supply. Oyster Oasis accompanies its clients by offering all-round consulting and training services.
The products are checked daily at origin with laboratory analysis to guarantee their suitability for consumption; moreover, before entering Italy, they are declared to the Ministry of Health, which carries out all routine checks. Once clearance is granted, the products will be able to move freely within the national territory, but always under strict control. The goods are sold with the producer’s packaging to ensure transparency and traceability. Transportation is carried out by an international chain specializing in temperature-controlled fish transport, as required by health regulations. Oyster Oasis imports and distributes the products directly from source to destination within 24/36 hours. Shelf life is thus managed directly by the individual customer.
Looking to the future, Oyster Oasis faces the challenge of expanding its global oyster selection and continuing the search for exclusive products of absolute excellence.
The sacred line of San Michele
A spring called “St. Michael’s Fountain” flows in the Varano Lagoon. According to the tradition, here the saint, weary and exhausted, stopped and rested his hand on the ground. From the spot he touched, the spring arose, originating in a cave dedicated to the Archangel, a limestone cave similar to the more famous cave of Monte Sant’Angelo, a Unesco heritage site where the saint appeared many times starting in the 5th century. These are just some of the signs that connect St. Michael, the Archangel who fights and defeats Satan, to Gargano, where he is, not coincidentally, the patron saint.
There is a subtle thread linking the great saint, the Gargano, Mont Saint-Michel in Normandy and the oyster, the most sought-after fruit of the sea. Indeed, the Abbey of Mont Saint-Michel was built on a stone from the shrine of Monte Sant’Angelo. For the past few years, the ancient bond between the two cities has been sealed by a twinning. The two shrines are located on an ideal straight line called Sacred Line of St. Michael, which includes seven monasteries dedicated to the saint. The bay of Mont Saint-Michel, in Normandy, at the foot of the Abbey, has always been a favored place for oyster farming.
San Michele, the White Oyster
San Michele’s oysters undergo an initial pre-fattening phase in lanterns placed in the lagoon. Once they have arrived at a suitable size, they are glued by hand on ropes hooked to the ancient mussel farming palisades. They are then manually lifted from the water to reproduce the tidal effect, then left to the sun or moon, to the wind and bad weather, so as to forge themselves and withstand everything.
Controlling the shape during the growth will prepare the space to accommodate an important fruit. The shell is notched in shell, hard, nacreous to perfection with edges that are sometimes of very rare black mother-of-pearl. The fruit is among the most abundant we have ever seen, with a brief initial burst of iodine that quickly turns sweet and complex, starting with vegetal notes and followed by a remarkable persistence of dried fruit and minerality.
Sardinia interpreted
As in the world of wine, territories and the hand of man can shape a product and give it countless nuances. With this new project, we want to enhance the various types of processing and bring out the best from the Sardinian territory.
La Maestrale
By now a classic of Sardinian oyster farming, particularly in the Gulf of Olbia, where traditional floating sacs allow processing that gives the oysters a well-nacreous shell with a rich, vegetale and persistent fruit.
The Mater
An innovation in terms of farming techniques. The oyster is placed in the Gulf of Olbia, in baskets flush with the water that exploit the ripple of the waves to smooth and shape a shell of disarming thickness and solidity. The taste in creamy, aromatic, with a persistence of fresh nuts.
The San Teodoro
The first true Italian production. An absolute legend of tricolor oyster farming.
Alessandro Gorla, producer of great experience and professionalism, also admired internationally, raises his oysters full-cycle in the San Teodoro lagoon (starting from the seed) with great sacrifice and admiration, using the methodology of lanterns: small floating cages containing the oysters.
The shell is hard, though, the shape is homogeneous drop-form and notched, the nacre is white and uniform. The flesh is very abundant, crispy, iodized, but the sweetness is then enveloping, with a vegetable persistence and notes of nuts and dried fruits. Complex and pleasant at the same time.
Address: Via Piave 28, 20013 Magenta (MI)
Subscribe to the Newsletter for every update and follow us on our social channels!