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Cervia Oyster

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Zariòta, the Cervia oyster

Farmed three miles from the coast, packed in boats

Cervia oysters

Oysters are bivalve molluscs, living attached near rocks and reefs. They are commercially valuable and can be eaten raw or cooked.

In addition to being widespread in the wild, these molluscs are subject to oyster farming in many parts of the world.

The price changes according to both origin and variety.

These molluscs live in salty or brackish waters, possibly rich in organic residues and small organisms, on which they feed by filtering the water (similar to mussels).

The oysters of the La Fenice Cooperative in Cervia are farmed in the open sea three miles from the coast and are harvested and packed by boat.
They are then distributed the same day to ensure optimal freshness.

They lend themselves perfectly in the kitchen, in the preparation of crudité dishes.

The properties of the Cervia oyster

Oyster

In the cuisine of central and southern Europe and in many countries bordering the Mediterranean Sea,
oysters are one of the most popular and renowned fisheries products.

They have a low fat content: about 0.9 per 100 grams.
It is, on the whole, a low-calorie but nutritious meat.

The cholesterol content, on the other hand, can vary from a minimum of 18 to a maximum of 40 mg.

Focusing on minerals, the oyster is particularly rich in:

copper
zinc
iron
sodium
iodine
selenium
phosphorus
calcium

The shellfish is also rich in vitamins A, D, E and the B group (B12 is also well represented).

Finally, for 100 grams of oyster, the calorie intake is about 69 Kcal.

Oysters are available all year round, especially from October until April.

A 0 km product

Oyster

The 'La Fenice' cooperative is a Cervia-based company that produces high quality mussels in a stretch of sea characterised by recognition as a 'class A marine water production area', a characteristic that today makes mussel production qualitatively unique both nationally and in Europe.

Established in 1993, the cooperative 'La Fenice' involves thirty employees and boasts a quantitatively significant production of the prized Cervia mussel.

The aquaculture experience also led to the production of oysters, which, after last year's experiment and great success, made it possible to increase their production.

The particularity of the Cervia Oyster is that it is farmed in the open sea, in waters classified as 'category A'.