What makes their taste so special is the fact that they are mainly fed on broken and cracked shells, a by-product of the processing of our Nieddittas mussels: such a tasty food makes our sea breams’ meat even tastier. It is no coincidence that, all over Sardinia, Nieddittas gilthead sea breams are a synonym for quality and tastiness. Nieddittas gilthead sea breams are chosen by those who love the sea flavour to prepare tasty and healthy main courses. They can be cooked in many different ways. Typical recipes include baking them in a salt crust, in the oven, in the microwave, in a pan, boiled; however, their delicate meat is suitable for very creative and unusual recipes, according to the chef’s inspiration.

Banded murexes are mainly known for their unique taste. In fact, they have an intense flavour, dense and typical, which makes them unmistakable to the palate of gourmets, who love them and consider them a true delicacy. Frequently used in Sardinian cooking, mainly in Cagliari and the southern part of the island, they are served as appetizers or main courses and can be stewed, cooked in soups, in sauces, or simply boiled and served with garlic and parsley.

Nieddittas heart clams, locally known as white clams, are also a local product, harvested by hand daily. As all Nieddittas products, heart clams guarantee the consumer full compliance with parameters required by law, as well as the extra safety ensured by our quality control procedures.

As for our other clams, also the heart clams in the past were not an attractive product from a marketing point of view because of the difficulties related to their harvesting. Today, the delicate flavour of the heart clams explains why they are loved by gourmets who use them in the most different ways. Just parboiled in a pan of hot water, heart clams preserve the unique taste and smell of the Sea of Sardinia, where they come from. They are ideal in preparing very simple first courses such as pasta dishes and risotti, but can also be used in more creative recipes, to make the most of them, as a distinguishing element in more elaborate sea sauces. In Sardinian cuisine they are also used to prepare Fregola (a local type of pasta).

Our locally grooved carpet shell clams “Ruditapes decussatus” are harvested by hand, one by one, from the sand where they grow. As all our products, also the local clams guarantee the consumers utmost safety and full compliance with control methods and parameters set by law. This product is, in fact, always farmed, harvested and inspected according to our quality control procedures.

In the past, the difficulties related to their harvesting made local clams a poor product, not attractive from a commercial point of view. Today, local clams are famous and very much in demand all over Italy for their exceptional and delicate flavour. Although they are now a very rare product, they still are extremely appreciated by both the most refined gourmets and those who love simple and traditional cooking. As well as being delicious by themselves, in fact, they are also ideal  combined with many other ingredients, such as mushrooms, or to prepare excellent sauces for pasta. Their basic preparation is always the same: put the clams in a pan with some oil, cover the pan, and cook them for about 8/9 minutes over medium heat; then turn the stove off and let them cool down, take them out of the shells, filter the cooking liquid to complete the recipe. As an alternative, put the clams in the microwave in a container with a lid with very little oil and open them by cooking them on high for 4/5 minutes.