OYSTERS, SHELLFISH AND SEAFOOD ON THE COSTA SMERALDA

Here is a selection of the best oyster varieties you can find at Pescheria Ittico Sarda.

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Aquitaine - La Classique de l'imperatrice

Scientific species: Crassostrea Gigas

Producer: Joel Dupuch

Area of origin: Cap Ferret - Arcachon

Type of territory: protected bay

Processing method: plank farming in a few

Duration: 3 years

Density: medium-high

Filling percentage: 11% minimum


The Classique de l'Empress is the typical product of the Arcachon basin.

Joel Dupuch breeds his oysters with great passion using traditional methods. The medium-high density with which the oysters are distributed in the few and on the tables at sea results in a product for the general public. The shell is light and well-formed. In the mouth, it is crisp, oceanic, and iodized. Vegetability emerges but does not persist. Suitable for all palates.

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  • La Perle de l'Imperatrice oyster

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La Perle de l'Imperatrice

Scientific species: Crassostrea Gigas

Producer: Joel Dupuch

Area of origin: Cap Ferret - Arcachon

Type of territory: protected bay

Processing method: plank farming in a few

Duration: 3 years

Density: low

Filling percentage: 16/18%.


La Perle de l'Imperatrice is a product designed to achieve the maximum.

Joel Dupuch breeds this oyster at a very low density precisely to allow the fruit to grow overwhelmingly.

The shell is very thick, and worked, with a very white mother-of-pearl.

In the mouth, it is crisp, and iodized at first but immediately sweet. 

The vegetation becomes persistent and pleasant with hints of dried fruit. An oyster with a great personality.

Normandy oysters

Normandie - Speciale Utah Beach

Scientific species: Crassostrea Gigas

Producer: Jean-Paul Guernier

Area of origin: Utah Beach

Type of land: bay exposed to currents

Processing method: plank culture in a few

Duration: 3 years

Density: low

Filling percentage: 16% minimum


Utah beach is one of the grand crus of French oyster farming.

It is a very special product due to the characteristics of its area of origin.

The currents and the large supply of phytoplankton allow the oyster to feed adequately and achieve an unparalleled level of fullness in the open sea. 

Producer Jean-Paul Guernier refines his oysters for a few days in Agon to reinforce the presence of iodine.

The shell is robust and polished by waves and wind.

The flesh is abundant and pearly grey with shades tending towards golden.

In the mouth it is crisp, and the taste evolves with rare finesse. It is iodized but immediately achieves balance with enveloping hints of hazelnut.

oyster farming area

Poitou-Charente - Ronce "David Herve" 

Scientific species: Crassostrea Gigas

Producer: David Herve

Area of origin: Marennes Oleron

Type of territory: Claires/open sea

Processing method: breeding in Claires/parks

Duration: 12 / 24 months

Density: medium-low

Filling percentage: 13/16 %.


The Ronce David Herve is a very special product.

The breeding technique used is absolutely against the mainstream.

The Ronce first spends 12 months in claire where it cares for proper growth, then it is transferred to the Ronce sea farms where it spends the next 24 months. The density is medium-low and this will allow the product to develop in total harmony also thanks to the nutritional inputs present in the southern parks of the Marennes Oleron basin.

The shell is strong, resistant, and thick. The mantle is crisp, and the rest of the fruit is creamy, with generous flesh, rich in iodine, but ultimately sweet, vegetal. The taste is almost wild.

  • Royale oyster

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Royale "David Herve"

Scientific species: Crassostrea Gigas

Producer: David Herve

Area of origin: Marennes Oleron

Type of territory: pleine mer (open sea)

Processing method: rearing in parks

Duration: 3 years

Density: 1 oyster / m2

Filling percentage: 18 %.


The David Herve Royale is considered the Rolls Royce of oysters.

It is bred for 4 years at sea, in the best locations for the development of an incredible quality product. The last 18 months are spent at 1 specimen per m2. This very low density allows the fruit to develop harmoniously and consistently.

The shell is extreme, hard, compact, concave, rounded, and uniformly pearly inside. It is the oyster of great chefs and great gourmets, as it is creamy, sweet, and complex. Very persistent with vegetal and distinctly nutty hints.

Definitely to be enjoyed au naturel.

Speciale oyster

Speciale "David Herve"

Scientific species: Crassostrea Gigas

Producer: David Herve

Area of origin: Marennes Oleron

Type of territory: parks/Claires

Processing method: breeding in parks/Claires

Duration: 3 years / 8 months

Density: 2 oysters / m2

Filling percentage: 18/20 %.


L’Ideale is the ultimate expression of the Marennes Oleron technique.

After the traditional growth in marine parks, the oyster is moved to the oyster beds where it will grow there for 8 months at a density of 2 oysters per m2. Within the basins, the oysters grow in harmony with the imperial shrimps that feed on large algae and prevent them from being harmful to the product while preserving the phytoplankton.

After 8 months, the result is unparalleled.

The shell is dark on the outside, well-formed, with a unique mother-of-pearl inside.

The fruit is very plentiful, crunchy, full-bodied and enveloping in flavour, with vegetal and distinctly nutty notes. A product for great gourmets.

Secrete oyster

Secrete "David Herve"

Scientific species: Crassostrea Gigas

Producer: David Herve

Area of origin: Marennes Oleron

Type of territory: pleine mer (open sea)/Claires

Processing method: breeding in parks/Claires

Duration: 3 years

Density: 5 oysters / m2

Filling percentage: 14/16


The Secrete David Herve is very special because of its unpredictable marketing. Nature will tell when it is ready. It is matured in the clay basins (claires) of Marennes Oleron for the time necessary for it to take on the green colour of its gills thanks to the "navicule bleu" microalgae filtered inside the claires.

Its shell is typical of "specials" oysters and therefore resistant and well-pearled.

The texture is crunchy, and the taste is intensely iodized but quickly evolves into a pleasant sweetness and a very pronounced vegetality. For connoisseurs.

oyster farming area in Ireland

Ireland – Ostra Regal

Scientific species: Crassostrea Gigas

Producer: Pascal Boutrais

Area of origin: Bannow Bay

Type of territory: protected bay

Processing method: plank farming in a few

Duration: 4 years

Density: 1 oyster / m2

Filling percentage: 18% minimum

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    The "Ostra Regal" was created to be a product of excellence.

    The producer, Pascal Boutrais, is Breton and thanks to his experience in oyster farming has identified the most suitable territories. The oyster is bred on tables in a few, a method widely used in France.

    It spends its first 24 months of life at Westport in Clew Bay, in the north of Ireland, where, thanks to a consistent supply of phytoplankton and a density of 1 oyster / m2, it achieves a very high shell-filling index in the first few months of its stay.

    It is then transferred for the last 12 months to Wexford in the south of Ireland at the mouth of the River Slaney, where the river's freshwater supply gives it the characteristics that make it unique. The fleshiness of the fruit reaches extreme levels.

    The shell takes on the appearance of a drop of water and, thanks to time and the cold waters of Ireland, it hardens and its mother-of-pearl becomes thick, very white.

    The taste is strongly sweetened and the texture is creamy. Its mineral persistence on the palate prolongs the pleasure and makes it ideal for unusual pairings.

oyster farming area in Italy

Italy - Sardinia - La Speciale di San Teodoro

Scientific species: Crassostrea Gigas

Producer: Ostricola Company

Area of origin: Lagoon of San Teodoro

Type of territory: lagoon

Processing method: lantern farming

Duration: 3 years

Density: 1 oyster / m2

Filling percentage: 18% minimum

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    The Speciale di San Teodoro represents Italian excellence in oyster farming.


    Alessandro Gorla, a highly professional and internationally admired producer, raises his oysters in a complete cycle (starting from seed) with great sacrifice and dedication using the lantern method, small floating cages containing the oysters.


    The shell is hard and durable, the shape is uniformly teardrop-shaped and the nacre is white and uniform. The flesh is plentiful, crunchy and iodized but the sweetness is then enveloping, with a vegetal persistence and notes of dried fruit.


    Complex and pleasant at the same time.

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