Clams from Goro
At the south-eastern end of the province of Ferrara lies the Sacca di Goro, a unique lagoon environment recognised as an ideal habitat for numerous fish species and, in particular, for clams and mussels.
Mussel farming – with a strong specialisation in Philippine clams – is a relatively recent tradition here, but one that is perfectly integrated into the long history of coexistence between the local community and the sea. The village of Goro, once populated by fishermen, is now one of Italy's main centres for the production of this prized mollusc, characterised by its soft, flavourful flesh and appreciated in cooking for its great versatility.
The simplest and most traditional preparation brings out the authentic flavour of clams: just a few minutes in a hot pan with extra virgin olive oil, crushed garlic and a handful of fresh parsley.
The farming activity is carried out using methods that closely resemble agricultural work: the young mussels are sown manually and the growth area is left to mature for 6–12 months. Harvesting is carried out using short or long hand rakes, or with special boats known as vongolare. Once harvested, the clams are carefully sifted and purified in dedicated facilities to ensure a safe, high-quality product before being placed on the market.
Today, the Goro clam is not only a gastronomic delicacy, but also a symbol of the identity and expertise of the area, which can be discovered through nature trails, food and wine experiences and guided tours among sea, lagoon and local traditions.
