In the Venetian lagoon, the green soft-shell crabs, or shore crabs (Carcinus aesturarii) are the focus of an activity unique in Italy, halfway between fishing and extensive farming. Moleche refers to the soft-shell crabs, when during the molting periods of April and May and October and November they lose their hard shell and become soft and tender. Their name comes from the Italian molle, “soft.” Moleche are cooked while still alive, dusted with flour and fried in oil.

---