With its striking bright red colour and naturally sweet flavour, the red prawn of Mazara del Vallo ranks among the finest crustaceans the Mediterranean has to offer. In recent years it has become one of the most sought-after ingredients on high-end Italian menus, prized by seafood lovers to the point that the market now sees frequent imitations — only a truly practiced eye can tell them apart.
As the name suggests, this prawn takes its name from the small town of Mazara del Vallo, which sits directly on the Mediterranean coast in Sicily, not far from the shores of North Africa. In this port, in the province of Trapani, fishing fleets have gathered for decades to catch prawns in the waters of the Sicilian Channel, on expeditions that can last up to a month. Since the Second World War, local fishermen have developed specialised deep-water fishing techniques that set them apart. The red prawn actually lives at depths of around 700 metres, in an area stretching between Cyprus and Turkey — meaning the prawn itself doesn’t have to be caught off Sicily specifically, as its fishing grounds span a wide stretch of the Mediterranean.
Mazara prawns are best known for an unmistakable flavour that captures all the briny character of the deep sea they come from. One of the best ways to appreciate it is to eat it raw, served at around 15°C (59°F). At the same time, it works beautifully as a tartare or carpaccio, or as a standout ingredient in gourmet first and second courses. Raw or cooked, this prawn is one you won’t forget.
Come try our raw Mazara red prawns with pineapple and blackberries at our restaurant: a fresh, delicious dish, perfect for summer!