A seashell is usually the exoskeleton of an invertebrate (an animal without a backbone), and is typically composed of calcium carbonate or chitin. Most shells that are found on beaches are the shells of marine mollusks, partly because these shells are usually made of calcium carbonate, and endure better than shells made of chitin.
Apart from mollusk shells, other shells that can be found on beaches are those of barnacles, horseshoe crabs and brachiopods. Marine annelid worms in the family Serpulidae create shells which are tubes made of calcium carbonate cemented onto other surfaces. The shells of sea urchins are called "tests", and the moulted shells of crabs and lobsters are exuviae. While most seashells are external, some cephalopods have internal shells.
Seashells have been used by humans for many different purposes throughout history and pre-history. However, seashells are not the only kind of shells; in various habitats, there are shells from freshwater animals such as freshwater mussels and freshwater snails, and shells of land snails.
The Law on Prohibition is effective since 1995., one is the largest shell of the Adriatic Sea, and the other is the most respected and highest quality say gourmets. If it’s not, in that case is absolutely the most expensive, primarily because of that in many countries may be obtained only on the gray market.
Noble pen mussel (Pinna nobilis) is the largest and most attractive shell of our sea. It is attractive primarily because of its shell which is a souvenir while Date mussel (Lithophaga lithophaga) is entirely different. Experts say that it takes at least 10 years to grow one centimetre.
The most famous and largest shell of the Mediterranean is also and one of the largest shells in the world (Pinna nobilis) pen mussel, Lostura. Motive for removing the shells are numerous, large shell is a great decoration, almost every tavern on our coast has this shell for decoration.
Mussels in the Adriatic have in the cultivation at various locations.
Oysters are the most used and eaten fresh, live, on ice, as a cold appetizer, or like introductory dish in the culinary well-worded menu, Vongola, also known as Venus shells, meat shell of Warty Venus and scallops.