Venice, in its gold period of Serene, it was a rich and commercial city with a crafty merchant and refined population that besides the elegance in to dress it loves the good food. One of the most famous dishes is the Fegato alla Veneziana (Venetian Liver: onions and parsley) and the Baccalà alla Veneziana (Venetian Dried cod). There are, then, many dishes that use fishes and autochtonous shellfishes of the lagoon. As the Risotto de gò (risotto and gudgeon), the Polenta and schie (small shrimps of lagoon), and the Moéches. Those ones are small green crabs, that are fried during the molt, before the caress becomes hard. The period of molt in lagoon is very short, so these shellfishes a rare and refined dish.