Ostriche: Oysters

One might not associate oysters with Italy, but they do grow in Italian waters, and indeed those grown in the Adriatic not far from Rimini are highly prized.

Conventional wisdom from before refrigeration dictated one avoid oysters in the months without an "R" -- i.e. the summer -- because they spoil quickly when it's warm, and even now that refrigeration is available summer oysters are not as good, unless they're from colder waters: warm-water oysters spawn in the summer, and doing so makes them become fatty.

When it comes to preparing oysters, Alan Davidson says one should simply open them, set them on a bed of ice, and have at them with a little lemon juice, adding that those who would do otherwise, for example grill them or fry them, are "mistaken and even blameworthy."

Il mondo è bello perchè è vario, the world's beautiful because it's variable, Italians say, and if you don't want to eat your oysters raw, here's an idea from Taranto:

Taranto Oysters in Tiella, Ostriche Tarantine in Tiella

To serve 4:
16 Taranto oysters (others will work)
A bunch of parsley, minced
3 tablespoons bread crumbs
Extravirgin olive oil
Salt and pepper to taste

Preheat your oven to 400 F (200 C).

Shuck the oysters (instructions if need be), and gently rinse them lest they contain sand or bits of shell.

Put the shell halves containing the oysters in a pan and dust them with the parsley and the bread crumbs. Season them lightly with olive oil, salt and pepper, and bake them for about 10 minutes. Serve at once.

Oysters on About:
Oyster Club Sandwich
Grilled Oysters

How to Select Fresh Fish
Shellfish