Along the stretch of coast between Pietralacroce, a suburb of Ancona, and the Sassi Neri beach in Sirolo, you can fish this famous wild mussel. 

The Italian word for “mussel” is “mitilo” or “cozza”, but in the Conero Riviera “mosciolo” is used because they are caught and not farmed. Attached to the rocks of the Conero promontory, the wild mussels are a local specialty that can only be found between April and October. 

The “mosciolo” became a recommended and protected product by the international association Slow Food. A festival dedicated to this specialty, “Mosciolando”,  takes place in Portonovo in June. We suggest you try them with olive oil, lemon, parsley and freshly ground pepper (Marinara sauce).