Goro Clam

The gastronomic specialties of the Po Delta

At the far end of the province of Ferrara lies the Sacca di Goro, which is the ideal habitat for numerous fish species and, in particular, clams and mussels. Mussel farming, among which the Filipino clam excels, is a recent tradition in this area, but one that builds on a long history of relationship with the sea.

The town of Goro, an ancient fishing village, has quickly become the point of reference in Italy for the production of this shellfish, whose soft, meaty body lends itself well to various preparations in the kitchen. The cooking that best brings out their special flavor is the simplest: in a hot pan with oil, crushed garlic and a handful of parsley, with a very quick cooking.

The farming activity is carried out as in an agricultural field: the juveniles are manually sown, then the area is closed for 6-12 months until harvesting. The latter is done with short or long hand rakes, or with special boats called vongolare; once harvested, the clams are sieved and purified in special enclosures before being put on the market.

Rurality, light and warmth

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