Articles by Citarella

Perhaps more than any other food, an oyster is a reflection of exactly where it comes from. The subleties of an oyster's flavor change from one bay to the next. They even change slightly by the month, week, or even day it's sourced. Some call this an oyster’s “merroir” (akin to a wine’s terroir).

Crisp. Golden brown. Earthy. Sweet and delicious. A noteworthy crunch as you bite into its briny, juicy center, devouring the whole thing, claws and all. Nothing else quite compares to a fresh soft shell crab, simply dusted in flour and pan fried. But before that soft shell hits the pan, a lot has to happen.

There are precious few areas of life where complete decadence and total sustainability converge. But it does happen in Lombardy in a town called Calvisano at the foot of the Italian Alps. There, among the cold, alpine lakes, a freshwater sturgeon farm has reshaped the way we think about taste and luxury by totally reinventing the way caviar is produced. And it’s from this pioneering aquaculture habitat that we source our signature Citarella caviar.

Octopus, squid, and sepia make up the category known colloquially as “inkfish” by salty fishermen who work the Atlantic depths. And while these tentacled cephalopods share several similarities, they should be celebrated for their differences.

There are precious few areas of life where complete decadence and total sustainability converge. But it does happen in Lombardy in a town called Calvisano at the foot of the Italian Alps. There, among the cold, alpine lakes, a freshwater sturgeon farm has reshaped the way we think about taste and luxury by totally reinventing the way caviar is produced. And it’s from this pioneering aquaculture habitat that we source our signature Citarella caviar.

A collective of fishermen based out of Wanchese, a small fishing town on North Carolina’s Roanoke Island, work the shrimp-rich waters from the Outer Banks down to Hilton Head, South Carolina. The northernmost shrimping region in the United States, its cold, ocean water results in plump, juicy shrimp with a high fat content.