Clams fasolari large

There are two characteristics that make this product unique.

The first aspect concerns the limited production on the seabed with sand islands of a few hundred meters in diameter, which emerge from the seabed; these bumps are found over eight miles from the coast, at depths greater than 12 meters. The distance from any source of terrestrial pollution guarantees the health of the mollusk, in particular due to the absence of microbiological pollution.

The second aspect concerns the flavor of the mollusk which, living offshore in areas with the saltier sea waters, acquires a particularly appreciated saline concentration, which differentiates this mollusk from other species that live in more coastal waters. The consumption of Fasolaro is mostly raw, especially in southern Italy, while in the north it is mainly used in sauces.