After the fast demise of Sybaris, it was Taranto that grew up, the city most splendid of Magna Graecia. And it was there that oysters were first cultivated, for the coddling, I suppose, of true sybaritic cravings. Taranto was and is quite perfectly situated for the business, sitting, rather like an island, between the mar piccolo—the little sea—a coastal lagoon fed by both fresh and sea water and the mar grande—the big sea—part of the Gulf of Taranto in the Ionian Sea. And it is this very shifting in the salinity of the waters around Taranto that builds up the sweetest, fattest oysters. Nothing better can be done to a fine oyster than to slip it down one’s throat, chasing it with sips of some crisp, icy white wine. But here follows a recipe for barely roasting oysters that, if not ennobling them, at the least takes nothing from their own natural goodness.
Crispy. Golden. Fluffy. Bubbe would approve.
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