Name used for various crustaceans, cooked in every conceivable way, from boiled to fried, hot to cold. Gambero rosso and gambero imperiale or mazzancolla are large Mediterranean prawns, also called gamberoni; gamberelli are smaller prawns; gamberetti tiny shrimp; gamberi d’acqua dolce freshwater crayfish. Found on https://garrubbo.com/italian-food/glossary/