Moeche or moleche is a traditional dish hailing from Venice. This seasonal dish consists of soft shelled crabs – both males and females shed their old shells in the spring, but only the males moult in the fall. There's only a few hours from when the crabs shed their hard shells and before the new shell hardens when it contacts the water.

Enter the molecanti, local moeche fishermen who are experts at harvesting these crabs and can identify which crabs are about to molt and which not. The crabs are washed, dipped in eggs and flour, then fried until golden brown. They are traditionally served with a lemon wedge and polenta on the side.

For the best experience, stroll down the Rialto market and grab the moeche in one hand and a glass of prosecco in the other.