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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.

Fish & Seafood

Text © Dana Facaros & Michael Pauls

Image by Frédérique Voisin-Demery