San Michele, the White Oyster
San Michele’s Oysters undergo a first pre-fattening phase in lagoon lantern nets. Once they have grown to appropriate sizes they are attached by hand to ropes bound to ancient mussel farming posts. They are then raised from the water by hand to simulate the tidal effect and then left in the sun or moon light and in the wind and bad weather to forge and strengthen them. Checking shape during growth creates the space for large size. Their shells are serrated and hard with perfect mother of pearl and their edges sometimes feature the very rare black mother of pearl. The product is one of the most plentiful ever, with a briefly iodised initial impact giving way immediately to sweetness and complexity. Initially vegetal in flavour it is then dried fruit and nuts and minerals which predominate.