Ostriche, bolle e…

In Articles, Eventi Passati by Beatrice Mencattini


Tuesday, May 2nd and Wednesday, May 3rd from Bolla su Bolla, the tasting of “Oysters, bubbles and ...". We tasted seven different types of oysters, and move towards the discovery of the most beautiful ‘merroire’ of Europe under the wise guidance of Corrado Tenace. If you want to understand how the tasting went, here is a small handbook of our evening, with the names and a brief description of the different types of oysters presented.

  1. San Teodoro

San Teodoro Unique oysters made in Italy for tasting for "Bubbles and Oysters ..." The San Teodoro come from Italy, and as the name implies, from the homonymous Sardinian area. They are a product of the Company Ostricola Mediterranean, characterized by great freshness and fullness, with hints of underbrush.

  1. Les Parcs de l’imperatrice

Le Parcs de l’imperatrice The second chain proposed by Corrado Tenace came from France, from Cap Ferret, a local spot in the town of Arcachon in Aquitaine. Produced by Joel Depuch, they are characterized by a nice fleshiness, a leading sea, a vegetality seaweed and a sweet and persistent finish.

  1. Ronce of David Herve

Ronce David Herve The Ronce of David Herve come from western France, specifically from the town of Marennes and the Ile d'Oleron in the Poitou-Charentes region. Produced by David Herve, they take their name from the beach of Marennes, from which we see only the sea and the island of Oleron. They are characterized by the cultivation style "pleine Mer" to the open sea and the result is a fresh product, with important iodine notes and a cucumber vegetality.

  1. Royale David Herve

Royale David Herve As the Ronce, David Herve Royale oysters are also bred in the town of Marennes in 'Ile d'Oleron, two areas of the Poitou-Charentes region. Unlike the previous, however, for the oysters Royale is followed the fattening technique, and therefore low yield per sq. meter, with 1 maximum 2 specemins for at least 6 months. In the mouth, initially freshness and iodine prevail, then an undergrowth vegetality develops with persistent sweet and hazelnut finish.

  1. Flat Oysters Prat-ar-coum

Oysters Prat-ar-coum For this sector we were in France, but we moved to Britain, in the town of Lannilis by Yves Madeck. Flat Prat-ar-coum are produced by one of the two oldest tasted maisons for "Oysters, bubbles and ...", we speak of the end of the nineteenth century, for Le Parc de Empress. The flat ones presented by Corrado Tenace are a 000 of 120 gm and are called the oyster of the exact opposite, because it is characterized by a great freshness - and then iodine, tannin and iron - and a great sweetness - with persistent tertiary brown sugar and hazelnut.

  1. Perl Blache Yves Poget

Perl Blache Yves Poget The Perl Blanche, grown in Normandy, is an oyster that is born in a place and becomes fat in another. For the formation of the shell, it remains at Utah beach for the first 4 years, then completes the finishing of the meat at Merennes with low density per sq. meter. Characterized by a beautiful elegance, it has a primary flavor of the sea and a secondary of vegatality and green leaf.

  1. Regal Selection Or

Regal Selection Or To end the tasting we moved to Ireland, from the Boutrais family. Again there are two areas to consider, since it is an oyster passing its first four years in the northwest town of West Port and the last few six months in South East in the mouth of Slane. In this case we are talking about the Grand Cru of the most beautiful park in Europe, with a primary flavor of sea, and a secondary and tertiary of bacon, artichoke hazelnut and persistent brown sugar.


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