Home who we are photo gallery 1 products Molluscs where we are contacts Save to outlook Report to a friend The Mussels Mussels are among the most common seafood found in our dishes. It is a product truly loved by our local cuisine and it is possible to taste it in various different ways! This mollusk generally defined as mussel, however, has a scientific name called Mediterranean Mussel (Mytilus Galloprovincialis) and mostly cataloged in the order of bivalve and equivalent molluscs. In the kitchen A lot of patience and preparation are required to prepare this mollusk! First of all, we must deny the widespread rumor that pouring lemon on raw shellfish destroys all harmful bacteria. This news is definitely false: cooking is certainly much more effective to make the product safe from any bacterium. The clams Clams are one of the most loved seafood by gourmets. They are sold in Italy with their common name, even if there are regional and dialectal names such as: Lupino (Campania), Cuppe (Sicily), Biberassa (Veneto) etc. In any case we can distinguish two types of clams, the common one and the one called true clam. Scallops, vulgar name of Pecten Jacobaeus, are bivalve molluscs with an unequivalve structure. They are known with the name of scallop, pilgrim or shell of San Giacomo. Like almost all "molluscs with shell" it has two valves, one lower and one upper. The shell can reach approximately 14 centimeters in size. To clean the scallops you will have to open the shell, remove the soft part, wash it well and dry it. The shell can be washed and stored to make beautiful serving decorations. enlarge >> Oysters Oysters are the best known and most appreciated seafood in the world. Always known as Oyster, this type of bivalve mollusc scientifically takes the name of Ostrea. It has a rounded shell that is covered with some wavy scaly gills. The best way to consume an oyster is to eat it raw. The open shell should be sprinkled with lemon juice. It is one of the most delicious and precious appetizers in the world. The combination with a fine wine, such as French champagne, is highly recommended. enlarge >> Cockles Il mollusco conosciuto da tutti con il nome di Fasolaro scientificamente si chiama Callista Chione. Si tratta di un mollusco costituito da un guscio composto da due valve. La forma del mollusco ricorda quella di una vongola, le valve sono ovali pressoché di grandezza e morfologia identica l’una dall’altra. ingrandisci >> Cannolicchi I Cannolicchi conosciuti anche con il nome di Cannelli sono dei frutti di mare con la caratteristica forma allungata. Possono avere vari nomi a secondo delle regioni italiane per esempio “Manego de Coutelo” in Liguria, “Manico de Coltel” in Friuli Venezia Giulia, “Arrasoias” in Sardegna. Il Cannolicchio è un mollusco bivalve che vive in posizione verticale solitamente infossato nella sabbia. Vi sono due varietà di questo mollusco (farellidi e Solenidi) che in comune hanno la forma caratteristica della conchiglia: solitamente i cannolicchi misurano circa 17 centimetri. La varietà chiamata dei Solenidi ha la conchiglia liscia, estremamente delicata, tubiforme ed equivalve troncata alle due estremità. ingrandisci >> LCR FRESCOGEL srl - Via Tiro A Segno 136 - 90123 - Palermo (PA) Tel: 091 6176156 | Fax: 091 6165770 | E-mail: lcrfrescogelsrl@libero.it VAT number 06100210829 | Legal notices Powered by Pagine Gialle - Visual Site²