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The lagoon of Taranto is the perfect place for the proliferation of the famous Taranto mussels, successfully bred here thanks to the freshwater currents that meet the salt water of the sea. The mussels of this area are fleshy and succulent, and lend themselves well to all sorts of traditional recipes: for example, that of the arraganate mussels, which are stuffed with egg, parsley and cheese, and baked au gratin with oil, garlic and breadcrumbs.
