Crustacean of Italian origin is the most famous red prawn (Aristaeomorpha foliacea) it is caught in the deep crystal clear water of the Mediterranean Sea, between 200 and 1,000 meters deep which owes its name to the special and beautiful coloration of a deep red and bright shade reminiscent of coral.
The unique taste is especially enhanced by the compactness of the meat and also is extremely juicy. To fully apprecite the taste, there is one caveat: do not subject these prawns to long cooking that could affect the consistency.

This crustacean in the Latin language is called Nephrops norvegicus and it is much used in Italian cuisine. Its prime meats are particularly versatile in the kitchen, they are in fact very good to make many recipes of starter dishes based on pasta or rice, but also as appetizers or fried, they highlight its particularly delicate taste.
To fully appreciate its flavor, you need to consume it fresh.

Caught in the clear waters of Sicily, the Sicilian squid has a translucent white color, dominated by the characteristic purplish pink spot. This tasty shellfish is particularly used as an ingredient in Italian cooking for special fried fish dishes, with its tender and succulent meat.

The Thau lagoon is the lake where this oyster breeds and from which these valuable shellfish take their name, overlooking the Mediterranean Sea, it is the largest and deepest of the lagoons of Languedoc-Roussillon, it is a true reservoir of biodiversity in the South of France.
Selected with great care, according to the method of family Tarbouriech, that for two generations have bred oysters and mollusks and respect the local tradition, they are easily identified by the pearly color: and exceptional whiteness. The shells, slightly pinkish, have the characteristic grooves similar to the decorations in lace.