Remembering the Arselle from the Tyrrhenian the pan as in Italian the Telline, is a must. Fished in our Tyrrhenian Sea, they are tiny seafood that the Versilia, from Torre del lago to Forte dei Marmi, collect under the sand, with a special rake. Serve with a good spaghetti in all the restaurants on the sea of Versilia I pass you the recipe to try at home: ARSELLE IN FRYING PAN Shoelaces with shells sautéed in a drizzle of extra virgin olive oil, a clove of garlic and a sprinkling of chilli all moistened with white wine … color with a pinch of choppedRead More →