Mussels with pizzaiola
Black mussels (pedoci) and arsellae (caperozoli) are the most known and widespread bivalves along the coast, since the shoreline. For years they have been cultivated in the Gulf of Trieste with a floating system that guarantees the quality of the product. The mussel in the kitchen triumphs for its "rusticity". The simplest recipe is "a la scotadeo" with possible impepata at the end of cooking.