Pizza can be your best ally to win the war against the blue crab. It is the recipe - it must be said - of the award-winning pizza chef from Senorbì Marco Mulas who created the "Blue Crab" pizza. After spaghetti, tagliolini, soups and grills, the dreaded crustacean (it is considered the killer of the seas because it is omnivorous: it eats clams, mussels, crustaceans and any type of fish you find within range) is now also appearing on pizza.
"The idea is simple, to transform a negative situation into an opportunity - says Mulas -, to counteract the proliferation of the blue crab it is essential to find a way to make it as attractive as possible from a gastronomic point of view".
Pizza is the ideal solution, also because it is a dish accessible to everyone. Once the crab has been stripped off its flesh, it is cooked well spread out between the tomato and the mozzarella.
The special blue crab pizza is already trendy in the Selargius restaurant where Marco Mulas works.
"The customers immediately appreciated - assures the volcanic pizza maker - I would say that the experiment was successful, now we can indulge ourselves in creating different varieties".
Mulas, the first Italian to win the title of "Master Pizzachef", boasts a respectable curriculum, enriched by numerous national and international awards. He is also the author of the book "Semplicemente pizzaiolo", in which he recounts his 45-year career.
