Ca’ Foscari University in Venice, Venice

Smithsonian MagazineJan 5

For more than 300 years, Italians have fried soft-shell green crabs, called moeche . But the culinary tradition is under threat

Fabio Pranovi is an ecologist there

12 things in this story

moecheRestaurantLocal soft-shell crab dish, key ingredient is green crab
TorcelloNeighborhoodIsland near Venice where fisherman Domenico Rossi is from
BuranoNeighborhoodThe primary economy is tourism.
MOSEPlaceSystem of floodgates protecting Venice from sea-level rise
MazzorboNeighborhoodIsland near Torcello where Venissa is located
Giuseppe OliviPlaceMentioned moeche in 1792 volume on Adriatic fauna
University of PaduaPlaceAlberto Barausse is an ecologist there
Ca’ Foscari University in VenicePlaceFabio Pranovi is an ecologist there
VenissaRestaurantMichelin-starred restaurant on Mazzorbo island
Ristorante GaribaldiRestaurantTraditional fish restaurant in Chioggia serving moeche
ChioggiaNeighborhood
Venice's lagoonSight

Ca’ Foscari University in Venice