Ruditapes decussatus · Lago di Ganzirri · Messina, Sicilia
Cocciula di Ganzirri.
The big one of the lake. Grooved shell, separate siphons, generous flesh and decisive, intense flavour. The Cocciula is the authentic native Mediterranean clam — the only one — farmed in Lake Ganzirri, frozen in its own water, blockchain-traced.
Authentic native clam
Large size
Intense flavour
Separate siphons
Blockchain certified
Perfect for chefs
Daily Fresh Kitchen
Everyone calls it "true clam". But only one really is.
The Cocciula di Ganzirri (Ruditapes decussatus) is the most “robust” of the three native clams of Lake Grande. Its flesh is firm, plentiful and decisive in flavour, with deep marine notes that hold up even to the most elaborate cooking.
It is the preferred clam of restaurateurs and chefs of the Messina Ionian coast for gourmet dishes. It grows abundantly in Lake Grande tanks and is available year-round, unlike its sisters Rizza and Fimminedda.
In Italy, the law allows selling Ruditapes philippinarum — the Pacific clam, introduced in the 1980s — as "vongola verace" (true clam). The Cocciula di Ganzirri is Ruditapes decussatus, the only truly native Mediterranean clam, with its characteristic separate siphons.
KITCHEN ALWAYS OPEN
How to recognise the real Ruditapes decussatus.
The Cocciula has unmistakeable morphological features that distinguish it from the Pacific clam:
Separate siphons
The most important sign. Ruditapes decussatus always has separate siphons — never fused like the Pacific clam
Grooved shell
The shell pattern is denser and more regular, with a characteristic criss-cross design
Generous flesh
Highest flesh-to-shell ratio among the three lake clams
Available year-round
Unlike Rizza and Fimminedda, Cocciula is available in every season
Daily Fresh Kitchen
From the lake to the tray. The same process.
Hand-harvesting in Lake Grande
With calibrated rakes, the same as in the 1700s. Cocciula is larger than Rizza: found at slightly different depths.
Sorting and selection
Manual selection by size and quality. Only intact, commercial-size specimens are processed.
Depuration
24 hours of natural purification in Lago Piccolo. No chemical additives.
Cooking and tray-packing
Brief blanching. Tray-packing in its own filtered cooking water.
Rapid blast-freezing and blockchain
From +90°C to -18°C in minutes. QR blockchain on each tray.
Our Seafood Haven
Cocciula never disappoints.
In any preparation.
The structure of Cocciula makes it ideal for elaborate recipes. Perfect in tomato sauces with spaghetti, in creamy risottos, in baked pasta, even on pizza. Its decisive flavour emerges in every preparation and is never lost.
Spaghetti with Cocciula
With fresh tomato sauce, garlic, oil, parsley. The intense flavour holds the tomato.
Cocciula risotto
Creamed with butter and parmesan. Cocciula transforms a normal risotto into a gourmet dish.
Bruschette and crostini
The perfect topping: firm and flavourful, it releases no water.
Our Seafood Haven
FAQ
Yes. Ruditapes decussatus (Cocciula) is the only authentic native Mediterranean clam. What you find in supermarkets is almost always Ruditapes philippinarum, imported from the Indo-Pacific.
The easiest sign: the separate siphons. Cocciula always has separate siphons; the Pacific clam has fused ones.
Yes. Unlike Rizza and Fimminedda, Cocciula is available in all seasons, both fresh at the shop and frozen online.
Daily Fresh Kitchen
Order Cocciula di Ganzirri.
Format: 500g tray · frozen · in its own filtered water
For restaurants and hotels: contact us for B2B pricing in 5kg and 10kg packs.