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VIA ORFANOTROFIO 39 RAGUSA IBLA Luciana Octopus, in Peppe’s way
How was octopus made in the past? It was cooked in a crock, in the stone oven, for at least half a day, over low heat. Today, Peppe Cannistrà translates the old maritime recipe, presenting the octopus, cooked in a white broth based on onion, olives and capers, over a handful of fried bread croutons and baptized with a cold Sicilian tomato salad soup.
Ciccio Sultano
A practical mind
