Italian Shellfish & Crustaceans

Gamberi, vongole, cozze, ricci — the shellfish that make Italian seafood pasta legendary.

Vongole Veraci

Must-See
Campania, PugliaWhere/Type
The clamKey fact

Essential for spaghetti alle vongole — Italy's greatest seafood pasta. Veraci (true clams) are sweeter and more tender than ordinary clams. Naples does it best.

Gamberi Rossi

Must-See
Sicily, SardiniaWhere/Type
Red prawnsKey fact

Mazara del Vallo (Sicily) red prawns are Italy's finest — sweet, buttery, eaten raw as crudo or in pasta. The Gambero Rosso food guide is named after this prawn.

Cozze (Mussels)

Must-See
Puglia, La SpeziaWhere/Type
The musselKey fact

Taranto mussels are Italy's most famous — grown in the Mar Piccolo. Impepata di cozze (peppered mussels) is the classic preparation. Cheap, sustainable, delicious.

Ricci di Mare (Sea Urchins)

Must-See
Puglia, Sardinia, SicilyWhere/Type
The sea urchinKey fact

Eaten raw from the shell with bread — intensely briny and sweet. Spaghetti ai ricci is a winter delicacy in Puglia. Season: January-April.

Scampi

Must-See
AdriaticWhere/Type
The langoustineKey fact

Italian scampi are true langoustines — not the breaded things elsewhere. Served raw, grilled, or in risotto. The Adriatic catch is the finest.

💡 Pro tip: Spaghetti alle vongole has TWO versions: in bianco (white, with garlic and oil) and al pomodoro (with tomato). The white version is considered the purist's choice. Never add cheese to seafood pasta.

Where to start

Eat spaghetti alle vongole at a waterfront trattoria in Naples or the Amalfi Coast. For raw seafood crudo, Puglia is the undisputed king — Bari and Polignano a Mare are the places.

Food toursCooking classesHotels

More art & architecture guides

DOP & IGPOlive oilPizza stylesDessertsSauces

Plan your perfect Italy trip

Custom itineraries, insider tips, and local secrets — all free.

Start planning →