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'pelican foot'


A tasty mollusc (Aporrhais Pespelecani), also known as pie di pelicano or murici fished in the Adriatic and served boiled or in a sauce (in umido)—usually tomato

In Pesaro they make garagoli in porchetta (shellfish tossed with olive oil, garlic, rosemary, and wild fennel).

In the Marche, they are sold as crocetta di Ancona and are listed in the Slow Food Presidium.

In April, Montescudo near Rimini holds a Sagra del Garagolo.


Fish & Seafood

Food Festivals

Le Marche

Slow Food

Text © Dana Facaros & Michael Pauls

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