Among species belonging to marine fauna of Ancona area there is a characteristic shellfish named “crocetta” (lit. “little cross”). The crocetta, whose Italian name is “garagolo”, is a shellfish belonging to the family of gasteropod provided with a shell with a particular shape, so as to make it like a pelican foot with which it is often identified.Once fished, the crocette need of an elaborated and patient procedure determining their cost and difficulty to find them out. In fact, in order to make them edible there is the necessity to “break their spouts”, i.e. eliminating either their lateral and bottom sides.Because of their shell hardness, that operation is done by means of pincers. Once broken their spouts, they have to be generously washed using water and vinegar, in order to starve them from slime (in practise it is the same procedure as for common land snails).You can taste raw, lemon added or simply prepared “in porchetta” crocette.
I am passionate about Le Marche Region in Italy, follow me to discover it.
Latest posts by Mariano Pallottini (see all)
- Best Le Marche Accommodations: SeePort Hotel, Ancona - April 15, 2015
- Le Marche Inspired food in Washington - April 15, 2015
- Best Le Marche Accommodations: Hotel Leone Montelparo - December 26, 2014