COMING SOON

O.P. di Pila – Veneto brings to Mytiliade the finest mussel and oyster farming from the Po Delta.
The selection includes Mytilus Pila organic musselsfarmed in the open waters of the northern Adriatic in an area spanning over 400 hectares, and Helianthus oysterscultivated in the waters of the Po Delta lagoon, within the UNESCO MAB Biosphere Reserve.
An opportunity to discover two outstanding examples of Veneto’s aquaculture and the distinctive farming techniques behind their production.

At Mytiliade, they will showcase, offer tastings of and sell a selection of different types of honey, accompanied by a brief introduction to their culinary uses and the best pairings for a variety of dishes.

Il Ranch di Gaiabased in Vezzano Ligure, it offers a selection of fresh, high-quality local produce, with a particular focus on seasonal ingredients and short, local supply chains.
Run by mother and daughter Mirella Prinelli and Gaia Schiavina, it offers fresh fruit and vegetables, traditional homemade bread and local specialities.

At Mytiliade, they will bring seasonal fruit and vegetables, along with Marocca breada traditional bread from the Apennines made with chestnut flour, wheat flour and boiled potatoes, following an old rural recipe.
Marocca is a Slow Food Presidium and one of the products included in the UNESCO MAB area of the Tuscan-Emilian Apennine National Park.
An opportunity to discover and taste products that tell the story of the local area through genuine flavours and living traditions.

Pesto FioreA business specialising in the artisanal production of high-quality pesto and sauces, it follows traditional methods using fresh, carefully selected ingredients.
Among its products are the basil pesto, red pesto and a range of other sauces and dressingsalongside a selection of typical Ligurian products such as pasta, olive oil and anchovies.

At Mytiliade, visitors will have the opportunity to purchase fresh artisanal pesto and other local specialitiesas well as sample some of the great classics of Ligurian cuisine, including trofie with pesto and pansotti.
An opportunity to discover the authentic flavours of Liguria through products that combine quality, tradition and artisanal craftsmanship.

L’Anciuafounded in Sestri Levante in 2017, the company draws on twenty years of experience in the seafood industry and a desire to rediscover and preserve one of the area’s oldest traditions: the traditional salting of anchovies.The company produces artisanal salted anchovies, anchovy fillets preserved in extra virgin olive oil, creams and other anchovy-based specialities, staying true to Ligurian traditions and flavours.

Over the years, L’Anciua has received important recognition in the food industry and has collaborated with organisations such as theUniversity of Gastronomic Sciences in Pollenzo and ALMA, as well as taking part in events dedicated to promoting local food and wine excellence.

During Mytiliade they will bring their expertise and specialities, giving visitors the opportunity to discover the world of anchovies and learn more about the traditional techniques used in their artisanal preparation.

During MytiliadeBarbarasa Gin will bring the flavours of western Liguria to Mytiliade through a tasting accompanied by mussel-based bitesbringing together the different sides of Liguria: the sea and its inland landscapes.

Gaeta’s tiella, an authentic symbol of the city’s culinary heritage, comes to Mytiliade thanks to Maestro Tiellaro Carlo Avallone, who has been preserving and passing down the traditional artisanal preparation of this speciality for over fifty years.
A hand-crafted speciality steeped in history, craftsmanship and passion, it will be presented especially for the occasion with a mussel filling, bringing together the flavours of Gaeta and those of the Gulf of Poets.

Locanda de’ Banchieri is a place nestled in the hills of Lunigiana, set within a historic residence that now houses a resort and restaurant. Its cuisine celebrates the local culinary tradition, with a particular focus on freshness, seasonality and locally sourced ingredients.

During Mytiliade will bring this connection to tradition to life through a dish that brings together Lunigiana and the Gulf of Poets: tagliolini made with ancient grains from Lunigiana, served with a mussel sauce.

Etna, Sapori di Sicilia brings a taste of authentic Sicilian culinary tradition to Mytiliade, with sweet and savoury specialities prepared according to some of the island’s most beloved recipes.

Among the specialities on offer, visitors can enjoy seafood arancini and pasta with sardines and a selection of traditional desserts, including sicilian cannoli and almond pasteA little journey through the flavours, aromas and recipes that tell the story of Sicily.

Apicoltura Val di Vara It is a family-run farm in Beverino, founded in 2017 by two brothers with a passion for beekeeping. The hives are located among the woodlands of the lower and middle Val di Vara, an environment particularly well suited to the production of honey and other hive products.

The company offers a range of honeyincluding acacia, chestnut, honeydew, heather and wildflower honey, as well as honeycomb, pollen, propolis, flavoured honeys and other specialities made from hive products.

During Mytiliade will bring a selection of its own hive productsgiving visitors the opportunity to discover the different varieties of honey and learn more about the work that goes into each product.

Lucchi & Guastalli It is a farm and olive oil mill in Santo Stefano di Magra, deeply rooted in the agricultural traditions of eastern Liguria. With olive groves and vineyards spread across the Magra Valley and the Cinque Terre, it produces local specialities including DOP Riviera Ligure extra virgin olive oil, olives, Cinque Terre honey, wines and Ligurian specialities.

At Mytiliade, they will showcase a selection of their products, including DOP extra virgin olive oil, Razzola and Taggiasca olives, DOC Colli di Luni wines, Cinque Terre honey, aromatic herbs, liqueurs, pesto and Ligurian sauceswhich will be presented and available for tasting.

Luna Blua project by the AUT AUT Foundation, is an initiative established to promote inclusion, independence and opportunities for personal development through training and employment in the food and hospitality sector.

During Mytiliade will bring its experience and some of its specialities, including “Luna Blu” packaged pasta, mussel fritters, salt cod fritters and mussels stuffed according to the traditional recipe of the Gulf of PoetsThe specialities will be available to enjoy on site or take away, combining the value of local culinary tradition with an important project focused on inclusion and empowerment.

A.M.A. – Associazione Mediterranea Acquacoltori It brings together and represents operators across the Mediterranean aquaculture sector, promoting the value and quality of aquaculture products.

During Mytiliade will be present with an activity focused on promotion and educational outreachto offer a closer look at the world of aquaculture, the work of its operators and the value of a supply chain rooted in the sea and its resources.

5 Terre Fish Born from a deep connection with the sea and the La Spezia area, it offers high-quality fish caught in the waters of the Gulf of La Spezia and off the Cinque Terre coast. It celebrates the local catch through products and dishes inspired by traditional Ligurian cuisine.

During Mytiliade will bring the flavours of the sea with a selection of takeaway specialities including mixed fried seafood with squid and anchovies, breaded mussels, breaded and stuffed anchovies, and mussel skewers..

Portido 5° Gusto is a gastronomic project born in the Gulf of Poets, where the sea takes centre stage in a contemporary, creative cuisine focused on showcasing local ingredients. At the heart of the offering are mussels and oysterssourced from the farms of the Cooperativa Mitilicoltori Spezzini, reimagined through original combinations and preparations designed to bring out their full flavour.

During Mytiliade will bring its culinary expertise to Mytiliade with a selection dedicated to grilled mussels served with chipsgiving visitors a taste of their cuisine and their creative approach to seafood.

L’Enoteca Agriservice celebrates a passion for wine and the region’s finest wines, with a selection that showcases the richness and diversity of Liguria.

During Mytiliade will be present with a selection of wines from Colli di Luni, Cinque Terre and Colline di Levantoaccompanied by some interesting selections from the Ponente Ligure. Visitors will be able to discover, taste and purchase the wines on offer, on a journey through the aromas, flavours and distinctive character of the local area.

At Mytiliade, this fusion will take shape through savoury crêpes inspired by Liguria’s seafood recipes, with a nod to Normandy, alongside sweet options featuring salted caramel, jams and chocolate. The selection will also include some house specialities, such as cookies, lemon muffins and vanilla flan pâtissier.

This bread, made with chestnut flour, wheat flour and boiled potatoesrooted in the farming traditions of the Apennines, this bread is still made today according to the traditional recipe. Recognised as a Slow Food Presidium and part of the products of the area UNESCO MAB area of the Tuscan-Emilian Apennine National Park, Marocca is one of the most distinctive flavours of the area.

During MytiliadeThe bakery will bring this speciality to Mytiliade, offering visitors the chance to discover and taste a product that tells the story of the Apennines through its history, traditions and flavours.

The bakery still makes it today according to the traditional recipe, keeping alive one of the most distinctive flavours of this part of the Apennines.