There's the Scardovari rose, the green of the Gulf of Poets, the white of the Gargano, the gold and black of Goro. They are Italian oysters whose uniqueness derives from the fact that their pigmentation varies depending on where they were reared. Various ''shades'' that will be part of a single picture: the Italian Oyster Fest, or the first event dedicated to the Italian oyster, which will take place in La Spezia until Sunday, October 8th. The oyster is connected with luxury, particularly in France, where it is related to Champagne. However, Italy has an ancient tradition of producing and consuming oysters as a popular meal. Today, Italy produces 500 tons of oysters per year (up from 33 tons in 2015), with a big portion of the production coming from producers who acquire from France, Portugal, and Spain and then finish the process in Italy. Low numbers in comparison to the French, who produce around 85 thousand tons, up from 100 thousand ten years ago. However, Italian growth is significant and is expected to continue.
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