What are the molluscs and how to prepare them: illustrated description table with italian names and link to the step-by-step photographed recipes presented by Italian homemade cooking

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ITALIAN RECIPES TRADITIONAL AND CREATIVE

Description and recipes of the Molluscs

In this section we present the molluscs, more commonly used in the Italian cooking. As always giving priority to those used in our Italian recipes.

The names vary, in Italy and abroad, as are linked to the folk tradition. We have tried to submit synonyms widespread in Italy.

The description and the Italian step-by-step photographed recipes of the molluscs

molluscs (mitili)
oysters ostriche
striped Venus clam vongole (chamelea gallina)
round clam TARTUFI DI MARE
wedge shells telline
blue mussels cozze (mytilus galloprovincialis)
scallops CAPESANTE or PETTINI
cockles FASOLARI
razor shells canolicchi-cannolicchi