Sardinia, Italy
Aragosta alla Catalana
In Sardinia, Aragosta alla Catalana is lobster dressed with tomato, onion, oil, vinegar, and lemon.
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Marche, Italy
Calamari alla marchigiana
In the Marche, Calamari alla marchigiana is squid braised with tomato, onion, parsley, and white wine.
Tuscany, Italy
Calamari in zimino
In Tuscany, Calamari in zimino is squid braised with tomato, onion, parsley, and white wine.
Venice, Italy
Capelonghe veneziane (Venetian-Style Razor Clams)
Capelonghe veneziane (Venetian-Style Razor Clams) is a named Italian shellfish from Venice, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Venice, Italy
Capesante alla veneziana
In Venice, Capesante alla veneziana is scallops baked with breadcrumbs, parsley, garlic, and white wine.
Friuli-Venezia Giulia, Italy
Capesante gratinate
In Friuli, Capesante gratinate is scallops baked with breadcrumbs, parsley, garlic, and white wine.
Italy
Cozze alla Tarantina
In Italy, Cozze alla Tarantina is mussels cooked with tomato, garlic, parsley, and chilli.
Naples, Italy
Cozze impepata
Neapolitan steamed mussels with black pepper and lemon, the simplest preparation of fresh mussels. A classic antipasto of Naples.
Apulia, Italy
Cozze ripiene
In Puglia, Cozze ripiene is mussels cooked with tomato, garlic, parsley, and chilli.