Responsive Menu
The project
Fish products
clam
Hard clam (Callista chione)
Carpet shell (Venerupis decussata)
Donax clam (Donax trunculus)
Octopus (Octopus vulgaris)
Cuttlefish (Sepia officinalis)
Murex (Bolinus brandaris)
Squid (Loligo vulgaris)
Fish
Anchovy (Engraulis encrasicholus)
Grey mullet (Mugil cephalus)
Atlantic bonito (Sarda sarda)
Scabbardfish Silver (Lepidopus caudatus)
Hake (Merluccius merluccius)
Common sole (Solea vulgaris)
Sworfish (Xiphias gladius)
Mackerels (Scomber spp)
Sprat (Sprattus sprattus)
Bluefin tuna (Thunnus Thynnus)
Red mullet (Mullus spp)
Eel (Anguilla Anguilla)
Trasparent goby (Alphia minuta)
Perch (Perca fluviatilis)
Crustaceans
Red shrimp (Aristaeomorpha foliacea)
Mantis squillid (Squilla mantis)
Norway lobster (Nephrops norvegicus)
Green crab (Carcinus aestuarii)
Buyer’s guide
Maritime districts and traditions
Abruzzo, fishing suspended between the sea and the sky
Campania, Fishing for anchovies and sardines
Puglia, Phoenician purple from the sea
Apulia: life in the lagoon
Umbria, where fish turn sweet
Veneto, soft shell crabs, delicacies from the sea
Lazio, Donax clams, protagonists on the Roman coast
Molise, clams, the poor fisher’s meal
Liguria, the Monterosso anchovy, “u pan du ma” (bread of the sea)
Calabria, silver scabbardfish, “o signurina du mari” (the maiden of the seas)
Friuli Venezia Giulia, Smooth clams treasure from the north Adriatic
Marche: a market with a long tradition
Emilia Romagna goro: clam fisheries in the lagoon, farming the sea
Tuscany the lagoon of orbetello: fishing and much more
Sicily sciacca: the oily fish capital
Sardinia cured fish roe – sea gold
Recipes from the fishers
The identification of fishery products
glossary tools
E-Card
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