Raw sea urchins might sound like a horrible food if you are not familiar with the Japanese, Chilean or Mediterranean cuisines. But they are Olbia‘s most famous and celebrated delicacy.
How to eat Olbia’s sea urchin
Olbia’s sea urchins are best enjoyed fresh and fully prepared. The cook, in our case Chares, the butler who welcomes Pamphilos in Olbia, will cut the urchins open and carefully detach the orange flesh from the internal walls.
It’s best not to know which part of the sea urchin you are actually eating, especially if you are as squeamish as Rhode.
How do Olbians serve sea urchins?
The local population pairs the delicately sweet sea food with neutral flavours. They typically choose brown or white toasted bread for a quick and simple meal. Chares also makes a point to bring his famous homemade garlic mayonnaise to the table, as it can add a new depth of flavours. However, slightly salted butter also makes a delicious alternative.
In pubs and inns, sea urchins are typically served with a light fruity ale and a nutty egg soufflé. Old recipes also recommend adding a pinch of sugar and cinnamon to the sea urchins before serving. However, Chares, despite his love for traditional customs, can’t bring himself to ruin the subtle flavours with cinnamon spice.
Sea Urchin Day
Olbia celebrates Sea Urchin Day not once but three times a year. On this special day, the harbour is decorated in bright orange colours and dark spikes. Bakers also prepare loaves in the shape of sea urchins for the occasion.
A local band traditionally plays the Sea Urchin March, which is also a popular choice for weddings and birth ceremonies.
Sea Urchin Day is also a celebration of love, where individuals make their affection known by surprising their crush with a basket of raw sea urchins.
*Image from Unsplash