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paranza
small fry
Like pesce azzurro—all the small stuff the fisherman catches in the net. The name is derived from the paranza, a kind of fishing boat.
The frittura di paranza is a favourite in Naples: a mix of small fish such as red mullet, calamari and prawns dredged in flour and deep fried, and eaten piping hot with a squeeze of lemon.
Also in soup: minestra di paranza.
Text © Dana Facaros & Michael Pauls
Image by sorrento.info