The flat oyster of Italy's 'City of the Two Seas' — grown in Taranto's Mar Piccolo, a landlocked inner bay with unique current-driven oxygenation. The flat oyster here has Mediterranean warmth, rich umami, and a softer metallic finish than northern European O. edulis. The only surviving traditional Mediterranean flat oyster cultivation.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmetallic
Pair with
Primitivo di ManduriaFiano di Avellino
Always start here
The reference version.
Nothing on it: brine 2, sweetness 3, minerality 3, umami 4 of 5, with a metallic finish.
What you'll tasteas it arrives
Brine
2
Sweet
3
Mineral
3
Umami
4
Acid
—
Details
Cultivationsuspended-longline · 3–5 yearsWaterMar Grande / Mar PiccoloAppearancemedium · flat
If you like this, try
Adriatic FlatAdriatic SeaThe Adriatic's warm, enclosed sea environment produces flat oysters with a distinctly different character from Atlantic O. edulis — lower brine, more umami, and a softer metallic finish. The Mediterranean warmth tempers the species' characteristic intensity.BelonBelonIntensely iodine and metallic on entry, lean and dense, with a hazelnut-copper finish that coats the palate for minutes.
Taste them tonight
Shucking these yourself? The Oyster Kit
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