Clams from Goro
At the extreme edge of the province of Ferrara, there is the Sacca di Goro, which is the ideal habitat for many species of fish and, in particular, clams and mussels.
The mussel farm, among which the Philippine clam (or short-necked) is noteworthy, is a recent tradition in this area, but it is engaged in a long history of relationship with the sea. The town of Goro, an ancient fishing village, has fast become the benchmark in Italy for the production of this mollusc, whose soft and fleshy body lends itself to different preparations in the kitchen.
The cooking that best enhances their particular taste is the simplest one: in a hot pan with olive oil, crushed garlic and a handful of parsley, with a very fast cooking.
The clams breeding activity in Goro is carried out as in an agricultural field: juveniles are sown by hand, and then the area is closed for 6-12 months until the harvest. The harvest is done by hand short or long rake, or by special boats called Vongolàra; once collected, the clams are sifted and purified in special enclosures before being marketed.