The octopus is always a source of inspiration. The umpteenth version by Peppe Cannistrà features a sweet touch, in loving contrast with the flavour of the octopus, thanks to the carrot sauce and the candied black cherries. The octopus is first boiled, then smoked and finally seasoned with oil and lemon.
It’s a timeless dish that is repeatedly ordered.
For the wine pairing, Mattia Lorenzo, sommelier at I Banchi, proposes the Rampante, Contrada Crasà 2019 of Cantine Russo. He says: «From Carricante and Cataratto vines, this is a wine born on the north-east side of Etna. It stands out for its minerality, hints of tropical fruit, apricot and flint.»
A practical mind