The Wild “Mosciolo” of Portonovo lives in the clear waters of the National Park of Mount Conero. It is an endemic species of great value because the environmental conditions in which it lives impart a taste and an unmistakable aroma. The fishing of Moscioli is possible only from May to October, it takes place in the traditional manner. Unlike mussels that are cultivated, the Mosciolo is handpicked in the limestone cliffs where the precious submerged shellfish lives anchored.
The creator of this superb Sauce with wild “moscioli” is the Chef of the restaurant "Il Molo" Simone Baleani, who holds this position for over twenty years. With the selection of Gusto & Marche, the Chef wanted to create his own recipe of traditional sauce with moscioli, to enclose in this small chest all the flavours and smells of a treasure so valuable.
General Information: The definition "sauces" includes all tomato-based sauces made with pasta. How to eat: To better appreciate the quality of wild moscioli, cook the pasta “al dente”, drain and let it go in the pan with the sauce of wild moscioli over medium heat for 2-3 minutes. Add a drizzle of extra virgin olive oil and cooking water to give creaminess to the pasta and serve.
Tomato 48%, chopped moscioli 35%, Guzzini extra virgin olive oil 13%, onion, carrot, celery, salt, chilli pepper, pepper, marjoram. Produced in a laboratory using eggs, shellfish and nuts
There's nothing better than enjoying this fine Sauce with Wild Moscioli with Senatore Cappelli Spaghetti close to a nice cup of