Scampo

The scampo is similar to a small lobster, and a very close relative of the Dublin Bay Prawn or langoustine, which is mostly fished on the Adriatic sea on the Eastern coast of Italy. Indeed, a great many scampi recipes come from the Venice area. It is a very delightful crustacean with very sweet and tender meat, in my opinion superior to that of lobster.

They are delicious when extremely fresh and simply boiled, then dressed with good olive oil and lemon juice. Many of the scampi that come from the North sea arrive frozen and the taste is lost completely. Scampi are used for fish soups, can be grilled and eaten cooked in salads. See also Gambero.