Fish and seafood

Mussel of the Gulf of Naples and the Phlegraean coast

Gulf of Naples mussel, hand-farmed from Pozzuoli to Castellammare

It grows in licensed stretches of water in the Gulf of Pozzuoli, around Nisida and Castel dell'Ovo and along the Vesuvian coast, hanging from long ropes held up by poles. Every stage, from gathering the seed to separating the clusters, is done by hand, and harvest runs through spring and summer. A Campanian traditional agri-food product (PAT), with mussel farming recorded here as far back as Charles of Anjou.

• Matching valves, oval and elongated, black with violet glints
• A full mussel, deep yellow in females and almost white in males
• Savoury and sweet, with a faint bitter note at the finish

How to enjoy it. It comes in labelled net bags from the purification centre that vouches for the checks shellfish require, and is a fixture in Campanian restaurants.

Production areas

Campania

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