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rancio fellone

sea spider/spiny crab/spider crab

Often served in Campania with paccheri. In northern Italy it is called granzevola, where the classic dish is granzevola alla Triestina--crab pieces mixed with breadcrumbs, lemon, garlic and parsley and baked in the oven, served as an antipasto or first course.

Text © Dana Facaros and Michael Pauls

Image by Frédérique Voisin-Demery