The mussels of La Spezia, known as cozze in other regions, represent an excellence of the Ligurian Sea and are a cornerstone of the local cuisine. These mollusks, with their authentic and unique flavor, are harvested using traditional techniques that are deeply rooted in the city's history.

Mussels are not just simple mollusks but a product that embodies the identity of La Spezia's territory. Grown in the waters of the Gulf of Poets, mussels draw their unmistakable flavor from the clear, mineral-rich sea. The quality of these mollusks is recognized both locally and nationally, making them an essential food for anyone visiting La Spezia.

Mussel farming in the Gulf of Poets is an ancient and sustainable practice. Mussel farmers use floating platforms called "batee," where mussel larvae attach themselves to ropes submerged in the sea. These larvae grow and mature by filtering the nutrient-rich waters of the Ligurian Sea for about a year. The process ensures not only the product's quality but also respects the marine environment, with minimal impact on the ecosystem.

Mussels are an essential ingredient in many typical dishes of La Spezia's cuisine. Among them, muscoli ripieni (stuffed mussels) stand out, filled with a mixture of breadcrumbs, cheese, garlic, and parsley, then baked or steamed. Another classic preparation is "muscolata," where mussels are simply dressed with olive oil and a squeeze of lemon to fully appreciate their flavor. These dishes reflect the simplicity and authenticity of Ligurian cuisine, where the flavors of the sea are enhanced with just a few fresh and genuine ingredients. Have you ever tried them?