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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 & Michael Pauls
Image by Frédérique Voisin-Demery