Au gratin, raw, or boiled, mussels are one of the top dishes of the culinary tradition of Olbia.
Alongside oysters, the mussels grow on the north coast of the city, and the water basins dedicated to their breeding are truly special. There is a long succession of strings, with ropes spanning to the sea bottom attached to them, and mussel clusters hung onto these on buoys. The mussel aquaculture (or miticulture) method was imported by the people of Taranto (in the Puglia region) who landed on the island in the late 1800s. As well as the breeding techniques, the immigrants did not forget to teach the Sardinians the recipes for scrumptious mussel dishes.
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