A name in Sardinia for the spider crab. This is a crab with little meat but what it has is well-flavoured. It has a large, oval spiked body and long, thin spidery legs, hence its name.
"Spider crab in the style of Trieste." A dish from Trieste of spider crab meat baked with breadcrumbs, garlic and seasonings.
Marc. A digestive made from the distillate of the fermented skins, pips and remnants of grapes after they have been pressed for wine, making a pungent clear spirit. Mainly made in northern Italy.
"Chained polenta." Polenta cooked, chilled and sliced and topped with minced (US: ground) salt pork.
