Since the crabs are here to stay, a farm lobby group and fishing associations are behind a series of events this summer trying to introduce a staple of American summertime fare to Italian palates.
A fisherman holds a blue crab in the Orbetello lagoon, Italy, Monday, Aug. 14, 2023. ORBETELLO, Italy — Italians are fighting an invasion of predatory blue crabs with an attitude borne of centuries of culinary making do: If you can’t beat them, eat them.
“We usually do crab on the grill or, as in this case, with linguine,” said Davide Sergio, chef at the restaurant of La Peschereccia, a fishermen’s cooperative in Orbetello, on the Tuscan coast. Pasta with blue crabs is prepared at a restaurant kitchen in Orbetello, Italy, Monday, Aug. 14, 2023. If fishing is for now the only way to stop these hordes of blue crabs that are spreading along the coasts of all Italian regions, restaurant kitchens have begun to change their menus, introducing linguine with blue crab or grilled blue crab alongside the more traditional dishes. The Italian government has allocated 2.
From the American coasts, the Callinectes Sapidus has spread all over the world, probably transported in ballast water from ships, and has thrived in the Mediterranean Sea, not only in Italy, but also in Albania, Spain and France.
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