Sardinian grilled octopus with wild fennel, lemon, extra virgin olive oil, and bottarga di muggine, using a professional tenderize-then-grill technique with Italian wine pairings and nutrition.

Polpo alla Luciana (Neapolitan Braised Octopus) Story of the Dish Neapolitan Braised Octopus Polpo alla Luciana is one of Naples' most iconic seafood dishes, born in the historic fishing district of Santa Lucia, from which the recipe takes its name. The local fishermen, known as the Luciani, prepared freshly caught octopus in a surprisingly simple way, allowing the seafood to cook slowly in its own juices with tomatoes, olive oil, garlic, capers, and olives. Unlike many octop

Sicilian Braised Octopus in Nero d'Avola Tomato Sauce Story of the Dish Region: Sicily Servings: 4 Prep Time: 20 minutes Cook Time: 1 hour 25 minutes Polpo Affogato ("drowned octopus") is a traditional Sicilian seafood specialty found along the coasts of Catania, Siracusa, Trapani, Mazara del Vallo, and the Aeolian Islands. The name comes from the octopus being slowly "submerged" in a rich sauce of tomatoes, wine, olive oil, aromatic herbs, and the famous Pantelleria capers,