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Gamberetti alla crema is a traditional dish originating from Venice. The dish is usually made with a combination of shrimps, butter, heavy cream, garlic, minced parsley, salt, and pepper. The shrimps are shelled, deveined, seasoned with salt and pepper, and cooked over high heat in butter.
A mixture of cream, garlic, and parsley is brought to a boiling point before it's poured over the shrimps. The dish is cooked for a minute or two more while shaking the pan, and it's then ready to be enjoyed.
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This Italian classic couples linguine pasta with tender lobster meat. The dish starts with a sauce that combines lobster meat and sautéed shallots, garlic, or onions, which are usually deglazed with white wine and finished off with tomatoes.
The sauce is served over fresh linguine, and the whole plate is traditionally decorated with shelled lobster.
MOST ICONIC Linguine all'astice
Risotto con gamberi is a traditional risotto made with shrimp as the key ingredient. The other ingredients used in the dish include risotto rice, butter or olive oil, onions, celery, garlic, stock, white wine, and seasonings. Once cooked, when the rice has become al dente, tender and creamy, the heat is turned off and the dish is ready to be served.
It's recommended to top the risotto with grated Parmigiano-Reggiano on top. For the best results, leave the risotto to sit for a few minutes before serving.
MOST ICONIC Risotto con gamberi
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Škampi na buzaru or Scampi alla busara is a traditional dish that is prepared with scampi as the main ingredient. The scampi are cleaned, but the shells are not removed, then stir-fried a bit and cooked in a sauce of olive oil, white wine, garlic, and breadcrumbs, seasoned with salt, pepper, and parsley.
The dish is served with bread for mopping up the juices. However, if tomatoes, most commonly in the form of canned tomatoes or tomato puree, are included, we’re talking about the ‘red’ version of škampi na buzaru. Also, the dish can include onions, a splash of sweet dessert wine prošek and lemon.
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Polpette di gamberi are traditional Italian fritters that are usually made with a combination of shrimp, bread, garlic, parsley, salt, and pepper. The chopped mixture of ingredients is left to rest in the fridge, and it's then rolled in flour, dipped in beaten eggs, and finally rolled in breadcrumbs in the shape of small balls.
The fritters are fried in oil and often turned during the process. Once golden-brown, the fritters are removed from the pan and served as an appetizer, usually with a lemon wedge on the side.
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.
MOST ICONIC Moeche
Risotto alla crema di scampi is an Italian dish that is made using Carnaroli or Arborio rice and a cream made of scampi (a type of small lobster). Preparation involves creating a rich stock from scampi heads and shells and garlic, which is gradually introduced to the rice to aromatize it with a deep seafood flavor.
The risotto gets its velvety texture and creamy richness from a slow absorption process, during which the rice absorbs the stock one ladle at a time. In the end, the scampi tails are added to enrich the dish. It can be further personalized with various additional touches like a dash of brandy, a sprinkle of saffron, or a garnish of fresh herbs.
Aragosta alla Catalana is an Italian dish originating from Sardinia. The salad is prepared with lobster, tomatoes, onions, oil, and lemon. Depending on the variations, the dish can also contain potatoes, cherry tomatoes, and capers. The lobster is usually boiled and cut into smaller pieces, then mixed with a combination of oil, tomatoes, onions, and lemon juice.
This dish is traditionally served hot, and even though it's very simple, some claim it's the most lavish dish in Alghero.
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Scampi in saor is a traditional dish originating from Veneto. The dish is made with a technique called in saor, where fish or seafood is marinated in a mixture of onions, pine nuts, raisins, olive oil, white wine, and vinegar. Although sardines are the most common choice for saor, in this case the technique is used on large prawns.
They are deveined, washed, dried, rolled in flour, fried in olive oil, and added to the onion sauce. The prawns are then covered and left in the fridge to marinate for at least 24 hours before consumption so that it soaks up the flavors. The dish is typically served as an appetizer.
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Granseola alla veneziana is a traditional dish originating from Venice. The dish is usually made with a combination of spider crab meat, salt, pepper, lemon juice, parsley, and olive oil. The crabs are cooked in boiling salted water, drained, and the meat is removed and cut into small pieces.
The pieces of crab meat are placed into upturned shells and dressed with a mixture of olive oil, lemon juice, chopped parsley, salt, and black pepper. Spider crabs taste the best from October to December, and it's recommended to use medium-sized specimens because they have tender meat.
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