Agricultural industry group FedagriPesca estimates that more than half the nation’s clams and mussels were eaten by the blue crab this summer. Culinary solutionA fisherman harvests blue crabs in the lagoon of Scardovari, south of Venice, Italy, on August 11, 2023. Italian farmers’ group Coldiretti suggests serving the blue crab with rosemary in a salad, or with sauteed garlic over spaghetti. Blue crab is fast becoming a feature item at restaurants across the country, primarily as a spaghetti sauce with fresh tomatoes. Lionello Cera, who runs the two-Michelin-starred Antica Osteria Cera di Campagna Lupia, says he has tried it in various dishes, but will not be putting blue crab on his menu anytime soon.

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Persons: Rome, ”, Piero Cruciatti, “, They’ve, ” Enridca Franchi, Coldiretti, Giorgia Meloni, Francesco Lollobrigida, Lollobrigida, ” Gabriella Gibin, Gibin, Lionello Cera, Antica Osteria Cera, Campagna Lupia, fishmonger Organizations: Rome CNN, Getty, UNESCO, University of Siena, CNN Locations: Adriatic, Italy, Scardovari, Venice, AFP, Po Delta, Tuscany, United States, Asia, Rovigo, Roman, Testaccio